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Most refrigeration units are so equipped that hot gas
can be run through the cooling coil to melt the ice. Then
the bulkheads, the overhead, and the deck remain cold
because of the speed with which the coils are defrosted,
and there is no necessity for moving the feud. This
method of defrosting should be used on all ships
equipped with such a hot gas capability, since
refrigeration is not interrupted.
If your cold storage plant is not of this type, it will
be necessary to consult with the engineering department
to determine other methods of defrosting. And, of
course, you should never use an ice pick or a sharp tool
to pick ice from the coils.
Once defrosting is completed by a nonhot gas
method, scrub and wash the box thoroughly with hot
soapy water. Rinse, dry, and air the box and return the
food to its place immediately.
Refrigerator Log
A refrigerator (or reefer) log must be maintained by
the person responsible for the refrigerated spaces.
Temperature readings must be taken twice daily and at
other times as necessary. The reefer log is presented
daily to the leading MS and the FSO for review and
initialing. Temperature irregularities must be reported
to the leading MS and the FSO immediately.
EXPENDITURES
Food items may be expended by issue, transfer, sale,
or survey.
ISSUES
Issues (or breakouts) of food items to the GM must
be made on preapproved breakout documents and
follow established procedures. These procedures are
explained next.
Bulk Storeroom to Issue Storeroom Procedures
Afloat
Breakouts of food items from the bulk storeroom to
the issue room must not be made without an approved
issue document, such as a Food-Item Report/Master
Food Code List, NAVSUP Form 1059, or a Food-Item
Request/Issue Document, NAVSUP Form 1282.
ISSUING PROCEDURE.—
Requests for
breakouts from the bulk storeroom must be made on a
NAVSUP Form 1282 or a NAVSUP Form 1059, each
prepared in triplicate. (See figs. 2-11 and 2- 12.)
DOCUMENT
DISTRIBUTION
AND
POSTING.— The completed form is signed by both the
bulk storeroom and issue storeroom storekeepers and
distributed as follows:
l
l
l
The original is retained under lock and key by the
FSO.
The duplicate is retained by the bulk storeroom
storekeeper for posting to the NAVSUP Form
209 or the NAVSUP Form 335, whichever is
used.
The triplicate is retained by the issue room
storekeeper for posting to the NAVSUP Form
209 or the NAVSUP Form 335.
Issue Storeroom to Galley Procedure
Breakouts to the galley from the issue storeroom are
made on an approved NAVSUP Form 1282 or NAVSUP
Form 1059.
DOCUMENT PREPARATION.— The FSO
establishes controls to account for each breakout
document. When dry, fresh, and frozen items arc in the
custody of different individuals, separate breakout
documents must be prepared (fig. 2-11).
When the NAVSUP Form 1282 is used, care must
be taken to list items in the order in which they appear
on the NAVSUP Form 1059. The food item code
number from the NAVSUP Form 1059 must be entered
to assist with posting to the NAVSUP Form 335 and to
the NAVSUP Form 209. (See figs. 2-11 and 2-12.)
REQUIRED SIGNATURES.— Signatures on
breakout documents serve as authorization and transfer
accountability. Therefore, the importance of following
established procedures cannot be overemphasized.
ISSUES.— The jack-of-the-dust (issue room
storekeeper) issues the food items requested using a
NAVSUP Form 1282, enters the actual quantities
furnished, and delivers the items to the senior MS on
duty. The jack-of-the-dust and the individual accepting
the material sign in the Issued By and Received By
blocks respectively.
RETURN OF FOOD ITEMS.— Strict account-
ability must be exercised over food items at all times to
minize waste and to make sure items are used for the
purpose intended. Unused food items that are being
returned must not be kept in the galley. These items
(often referred to as breakbacks or returns) must be
promptly returned to the storeroom so that
accountability can be reestablished. Returns may be
2-14
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