SPECIAL  STOWAGE  OF  SHIP’S STORE STOCK Certain items of ship’s store stock are highly perishable   in   nature   and,   therefore,   proper stowage   techniques   are   important.   You   have already learned that the oldest stock on hand must be  issued  first,  unless  the  newer  stock  was manufactured  before  the  stock  already  in  the storeroom. Perishable items should be inspected frequently  for  signs  of  damage,  spoilage,  insect infestation, or rodent contamination. If hot pipes, such as steam lines, are present in your stowage space, you should make sure they are insulated properly to prevent heat transfer to stowed food items. A high stowage temperature is always bad for perishable items. High temperatures increase the  risk  of  bacterial  growth,  and  insect  infestation is  particularly  dangerous  when  accompanied  by high  humidity.  When  high  humidity  is  present, chemical   action   is   accelerated;   food   acids naturally  present  within  cans  become  activated resulting  in  pinholing,  blackening  of  contents,  and swelling  of  cans.  In  the  following  section,  we discuss  specific  ways  you  can  prevent  damage  and personnel hazards from happening when stowing specific  items.  Although  laundry  and  dry-cleaning chemicals require special considerations, they are not  discussed  in  this  section  because  they  are discussed in later chapters. Flammable  Ship’s  Store  Stock Any  ship’s  store  stock  that  has  a  closed  cup flash  point  of  200°F  or  less  is  classified  as flammable  stock.  These  authorized  items  of  ship’s store stock are listed in the NAVSUP P-487, par. 6008. The flash point of a liquid can be defined as the lowest temperature at which its vapor forms an ignitable mixture within the air. The flash point measures the risk of combustion when the liquid escapes  its  packaging.  Do  not  confuse  the  flash point with the combustion temperature which is when the liquid will actually burn. As long as the temperature remains below the flash point, there is  no  potential  danger  of  a  liquid  burning. The  following  precautions  are  taken  to minimize   the   hazards   of   handling   flammable ship’s  store  stock: Carefully   estimate   needs   to   prevent overstocking   of   flammable   items.   Limit   retail store  quantities  to  3  days  of  anticipated  sales. Once  you  receive  flammable  ship’s  store stock, check   it   for   condition,   correct identification,   and   proper   marking/labeling. Do not concentrate flammable items in the store; stow remaining stocks in a flammable liquid storeroom  or  other  protected  space. Identify   flammable   stock   on   the   Stock Record,   NAVSUP   Form   464. Periodically inspect flammable stock in the store  and  in  the  storeroom  for  leakage. Post  NO  SMOKING  signs  and  make  sure good housekeeping practices are strictly followed in  areas  containing  flammable  stock. Clothing Dunnage  or  deck  gratings  must  be  used  to keep  clothing  cases  off  the  deck  and  away  from bulkheads since moisture caused by sweating can be absorbed by the cases and result in stains and mildew  on  the  clothing.  Clothing  should  be stowed in a systematic manner; that is, arranged according  to  stock  number  and  by  sizes  of  articles. When preparing for inventory you will save time in  getting  the  stock  ready  for  counting.  Remember to  always  put  the  new  stock  in  back  of  the  old stock, so that you can follow the first in, first out rule when issuing material. Clothing stock, such as gold braids, buttons, cap  devices,  insignia,  and  so  forth,  must  be wrapped individually in nontarnishing paper and not held together by rubber bands. Rubber bands and certain types of wrapping paper contain sulfur that  tarnishes  gilt  or  gold  articles,  especially  braid and  thread.  Always  be  careful  when  handling white  articles  because  they  stain  so  easily.  Any clothing items made with rubber should be kept clear  of  heat.  Frequently  you  must  inspect  your storeroom  where  clothing  items  are  stowed  for dampness  and  the  presence  of  moths. Food Products and Snack Bar Items The   proper   stowage   of   food   products   and snack bar items is essential if you are going to give the   customer   a   fresh   product.   Food   products should  be  stowed  at  70°F.  Cookies  or  crackers must  be  stowed  in  a  well-ventilated  space  because they  will  rapidly  deteriorate  and  become  stale  and musty  when  the  humidity  is  greater  than  75 percent. 3-15