| |
CHAPTER 2
RECEIPT, INSPECTION, EXPENDITURE, AND
STORAGE OF FOOD ITEMS
As a Mess Management Specialist (MS), you may
be assigned as the jack-of-the-dust or as the subsistence
bulk storeroom storekeeper, responsible for the proper
receipt and storage of food items and making breakouts
to the general mess, officers’ mess, and chief petty
officers’ mess.
It is also your responsibility to keep
these spaces clean, safe, and orderly and to keep the
leading MS up to date on stock levels.
This chapter discusses the procedures for the
receipt, inspection, storage, and expenditure of food
items as prescribed by the Food Service Management,
NAVSUP P-486.
RECEIPT
Deliveries can usually be anticipated because of
shipment notices, delivery dates on requisitions, or other
notifications, and preparations should consequently be
made to receive the material.
Receiving personnel
should be ready to inspect the material, storerooms
should be ready to receive the material, and the
necessary arrangements for working parties should be
made well in advance so that once the anticipated
material arrives, it maybe stored immediately to prevent
temperature fluctuations. Such fluctuations will reduce
the quality and storage life of food items.
Subsistence items received aboard a ship or shore
activity are accompanied by a variety of receipt
documents depending upon the method of request and
the issuing activity. Certain certifications are common
to all receipt documents. Receiving personnel must do
the following:
l
l
l
l
l
l
Inventory all food items
Circle the quantity accepted
Date the document upon receipt
Have items inspected by a medical representative
Have the documents stamped by a medical
representative as passing medical inspection
Sign the document to indicate receipt
2-1
UNLOAD SHIPMENT
Always remember that safety, sanitation, and
security of food items should not be compromised when
unloading and loading stores. Careful planning and
preparation will minimize, if not prevent, this problem.
Receiving procedures will be issued and routes
established. This will facilitate unloading and loading
stores and definitely eliminate wandering food items
that could be lost or stolen.
Working parties should be requested well in
advance and requirements are established from each
department. Get the request for working parties and
requirement lists including the day of delivery published
in the plan of the day a few days before the day of
delivery. When there is a sufficient number of personnel
from other departments, use supply personnel as
checkers, spotters, and supervisors to the greatest extent
possible.
Unload and load as fast as possible to avoid
prolonged exposure to less than ideal temperatures and
to not diminish the average shelf life of food items and
to prevent spoilage.
Safety
All personnel involved in receiving and storing food
items must receive instructions on the following safety
precautions:
l
l
l
l
The proper method of lifting heavy objects
Wearing of protective hats, safety shoes, and
gloves
Operation of materials-handling equipment such
as forklifts, pallet jacks, and portable conveyors
Removal of hatch covers and ladders
Designated Receiver
When food items are received, the food service
officer (FSO) or a designated assistant inspects the food
items to verify the exact quantity received and signs the
receiving documents to acknowledge receipt.
|
