Light can cause deterioration to snack bar
supplies bottled in glass containers. The cases
holding these glass containers should not be
opened until ready for use or sale. High
temperatures are also the chief cause of
accelerated spoilage in snack bar canned foods
and toppings and can speed up the pinholing
action caused by the acid in canned citrus fruit
juices. All snack bar supplies except cups, dishes,
and spoons should be stowed in a cool, dry space.
Candy is included under the confections
category aboard ship. Candy will keep reasonably
well when it is stowed in a dry space and air freely
circulates around the cases. If the air circulation
is improper, hot spots may develop and cause the
product to deteriorate. Never stack cases of candy
over 8 feet high because the pressure and weight
will damage the product in the lowercase. Never
stow candy with other ships store stock such as
dry goods protected with camphor, detergents, or
other products, or the candy will spoil.
Candies can also be spoiled by high
temperature and humidity. Chocolates should be
stowed and displayed at 60° to 65°F with a relative
humidity of 50 percent. If chocolates are stowed
above 70°F, the cocoa butter will melt and rise
to the surface of the candy causing a condition
referred to as white bloom. Although it is still
edible, it looks bad and will hurt sales.
Nonchocolate candies are affected more by
high humidity than temperature. High humidity
will change the taste of nonchocolates. With items
such as marshmallows, nougat, and fudge it is just
the opposite, if the humidity is less than 40
percent, these types of items will dry out. Other
nonchocolates such as jellies, caramels, and hard
candies will become sticky when the relative
humidity is over 60 percent.
Film should be stowed in a cool, well-ven-
tilated space since it deteriorates rapidly in high
heat and humidity. Film stocks must be rotated
and issued according to the expiration date printed
on the package by the manufacturer. Cut film and
sensitized photographic paper should be stowed
on edge to prevent them from sticking together.
To keep tobacco products from becoming
stale and musty, they should be stowed in a dry,
well-ventilated space. Cigarettes should be stowed
in a cool place at 70° to 75°F with a relative
humidity of 60 percent. Cigars and tobacco
require dry stowage of about 60°F.
Canned drinks can last for quite a while if they
are stowed properly. First, always cross stock
sodas to keep the stack solid. Second, do not stack
canned drinks too high or bursting and crushing
can occur to the lower layers. Third, do not stack
canned drinks too close to steam or heated pipes.
Fourth, stow canned drinks on pallets or deck
gratings secured with battens. This will not only
provide good air circulation around the stacks,
but will prevent the stacks from falling and
becoming damaged while the ship is underway.
Canned drinks must also be properly rotated
so the customer purchases a fresh product. You
must frequently inspect canned drinks and remove
any leaking or wet cans from the pallet to prevent
secondary damage. Secondary damage occurs
when you leave damaged or leaking cases in a
stack of canned drinks. If they are not removed,
these cases will cause the cardboard, plastic wrap,
and cans below or adjacent to the damaged cases
to become wet and sticky for long periods of time.
This wetness is sometimes not seen from the
outside of the pallet and corrosion will take place.
The outside of good cans deteriorates and begins
to pinhole and leak. Secondary damage can
destroy an entire pallet if the damage is not