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Special Stowage of Ship's Store Stock
Ships Serviceman 3 - How to fix and repair boats
Chapter 4 Barbershop Service
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 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 ship’s 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 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. Tobacco 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 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 corrected   promptly. 3-16

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