'TM 38-400/NAVSUP PUB 572/AFMAN 23-210 MCO 4450.14/DLAM 4145.12

(3) Containers. Since the container is one of
the factors in the overall keeping period of an
item, the container should be considered if it
markedly differs (i.e., flour in bags vs. cans, coffee
in bags vs. coffee in vacuumpacked tins), Thus,
supply officers should be guided by the appear-
ance, odor, color, and condition of the item.

(4) Subsistence, table of safe keeping time for
dry storage (see note) of semiperishable subsist-
ence,

NOTE

These products are not always subject to
the same spoilage as are other foods.
Their desirable properties of flavor, odor,
and taste often depend upon very unstable
or volatile components, and deterioration
may result from a breakdown or loss of
these constituents. However, excessive
heat and moisture, contamination by in-
sects, rodents, and micro-organisms, dirt
and dust, and inadequate packaging and
packing can be major factors contributing
to deterioration.

g. Sanitation. All storage areas containing
infestible material shall be maintained in such a
manner as to assure that a high degree of sanita-
tion is achieved. Spilled food, waste package/pack-
ing material, lumber, or other debris will be
cleaned up and disposed of prior to the end of each
workday. In no case, shall such spills or trash be
allowed to exist within a storage area in excess of
24 hours.

h. Stock Location. All infestible material will
be stored in the following manner:

(1) In a single section or isolated to the maxi-
mum extent possible to allow for the concentration
of pest management procedures.

(2) Stacked away from all walls a minimum of
24 inches with inspection/control aisles of not less
than 24 inches maintained between each three
stacks/rows of infestible stock items. No three
stack grouping will combine items produced under
different contracts. These spaces are essential for
the proper inspection of the materials for infesta-
tion and inplace fumigations.

Table 5-3, Storage Life of Semiperishable Subsistence

See footnotes at end of table
Ite Approximate storage life (months)
m
40°F 10°F 90°F
Almond paste 36 9 3
Apples
Regular pack 48 24 2
Pie style, dehydrat 48 36 18
Butter . 36 18 9
Sauce : 48 24 12
Baby food, strained . 36 18 9
48 24 12
48 24 12
36 18 9
2 36 18
36 18 9
36 18 9
48, 24 12
36 18 9
36 18 9
24 3 1
Regular pack .... 48 24 12
Freeze dehydrated 48 36 18
Asparagus .... 36 18 9
Baby formula preparation 24 12 6
Bacon
Sliced ... 48 18 9
Sliced, prefried 48 36 12
Bakery mixes, extended shelf life (except biscuit 2 36 9
cake, cookie, corn bread or pie crust mix, see specific
item)
Bakery mixes, commercial .. 12 6 3
Bakery mixes, commercial angel food 24 12 6



TM 88-400/NAVSUP PUB 572/AFMAN 23-210 MCO 4450.14/DLAM 4145.12

“do 09-08 4¥ SKEP OZT-06 “de 0G A0T9q Arnfur TED

ad za-9 eI-2r o0I-s6
as 06-98
g 06-38
0¢I-09 06
Se-1% 96-06

as

Set
s 06-08
& 8-08
O¢T-06 06
Vid 08-SL

ost ost ost 01-09

tet kn bee °62¢
vI-L $6
ov2-09 36-06

Ost OLZ 998 0s

06 ozt ost og
og1 96-06
ost-o9 oot-86
o9-0¢ $6

zen nnnianinene | Srmmmnncnnean | 9e-gQ

syemey do 98-94 do S¥-98 ao $E-2E (%)
Hy unundg

(shep) off] oSe10y9 oyemrxorddy

(ponupnog) suaysrsqng aqnystieg Jo afr] aBo101g “9 290],

21q@3 eM Jo pus ays 4e S23003003 20g

5-51


TM 88-400/NAVSUP PUB 572/AFMAN 23-210 MCO 4450.14/DLAM 4145.12

Table 5-3 Storage Life of Semiperishable Subsistence (Continued)
See footnotes at end of table

Approximate storage life (months)
Item Packaging = meee
40°F 70°F 90°F
Fruit cocktail... 48 24 12
Fruit mix, freeze dehydrated 36 18 9
Fruit puree 48 24 12
Fry mix, breading 36 18 9
Garlie
Dehydrated . 48 24 12
Dry .. 5 4 3
Gelatin, plain, edible 2 36 18
Grape juice
Dehydrated 1 2 36 18
Single strength 24 12 6
Grapefruit
Regular pack 43 24 12
Juice, dehydrated (instant) 72 36 18
Juice, single-strength .. 48 24 12
Grapefruit-orange juice blend
Single-strength _ fees te CaM eee ce oe aoe 43 24 12
Grapefruit-pineapple juice blend
Single strength . 48 24 12
Ham chunks . ... 2 36 18
Hamburgers, without gravy 2 36 18
Hash, corned beef or roast beef. 12 36 18
Hominy
Grits 24 12 6
Whole .. 72 36 18
Honey, extracted 43 24 12
Horseradish, dehydrated 43 24 12
Ice eream mix and ice milk mix
Powder ... 36 18
Jeing mix or 36
Inhibitor, mold, bread, and rolls 14 18 9
Jam, fruit rn 36 18
24 wz
delly, fruit... ... 36 18
24 12
Lard, service style. ou. 12 6
Lemon juice, dehydrated 1. 72 36
Lime juice, single strength . 24 12
Luncheon meat . 2 36
Macaroni... 72 36
Malted cereal syrup .. 48 24
Margarine 36 18
Marmalade .. 36 38
Marshmallow 2 9
Mayonnaise . . 2 6
Meal, Combat, Individual See table 5-4
Meal, Ready-to-Bat Seo table 5-4 |...
Meat, spread .. 36
Meringue powder 48
Milk
Chocolate (cocoa flavored), dry .... ous Envelope (vacuum) ..., 40 20 10
Envelope (no vacuum) 24 32 6
Chocolate, aseptically Processed and packaged . 12 6 3
Dry, nonfat... 32 16 8
24 12 3
Evaporated 24 32 6
Filled dry, including chocolate 24 12 6
Ice and milk shake mix, dehydrated 24 12 6
Malted, dry... 48 24 9
Whole, dry Can (zero oxygen 8 3 1
pouch)
Whole, aseptically processed and packaged 1° Can 12 6 1



TM 38-400/NAVSUP PUB 572/AFMAN 23-210 MCO 4450.14/DLAM 4145.12

Grapes (Not fumigated with SO, in vehicle and
no chemicals that release SO, should be in-
cluded in packages.)

Greens

Leek (not with figs or grapes)

Lettuce

Mushrooms

Parsley

Parsnips

Peas

Rhubarb

Salsify

Spinach

Sweet Corn

Watercress

GROUP 6b

This group is compatible with group 6a, except
for figs, grapes, and mushrooms.

Temperature: 32 °F. to 34 °F. (0 °C. to 1 °C.)

RH: 95 to 100 percent.

Ice: Contact acceptable for all.

Broccoli

Brussels sprouts

Cabbage

Cauliflower

Celeriac

Celery

Horseradish

Kohlrabi

Onions, green (not with rhubarb, figs, or grapes;
probably not with mushrooms or sweet corn).

Radishes

Rutabagas

Turnips

GROUP 7

Temperature: 55 °F. to 65 °F. (13 °C. to 18 °C,)

RH: 85 to 90 percent.

Tce: Never in contact with commodity.

Ginger (also see group 5)

Potatoes, early crop (temperatures adjusted for
others)

Sweetpotatoes
GROUP 8

Temperature: 32 °F. to 34 °F. (0 °C. to 1 °C.)
RH: 65 to 70 percent.

Ice: Never in contact with commodity.
Garlic

Onions, dry

5-42

The above information was extracted from
Lipton, WJ. and J.M. Harvey, Compatibility of
Fruits and Vegetables During Transport in Mixed
Loads, U.S. Department of Agriculture, Agricul-
tural Research Service, ARs 51-48 (September,
1972).

(c) Chili injuries to certain products. Al-
though the shelf lives of many fruits and vegeta-
bles are significantly extended by storage at 32 °F.,
there are some fruits and vegetables which are
subject to chill injury when stored at low but
nonfreezing temperatures.

Approximate | Character of injury
Commodity lowest safe | when stored between
temperature | 32°F and safe tem-
Fr perature
Apples: Grimes Gold- 36-38 | Internal browning,
en (certain areas) brown core, sogey
Jonathan (certain breakdown, soft
areas), Yellow New- scald
ton (certain areas),
MeIntosh
Asparagus 36 | Chill damage
Avocados 40-55 | Grayish-brown discol-
oration of flesh
Bananas, green or 53-56 | Dull color when rip-
ripe ened
Beans (snap) 45 | Pitting and russeting
Cranberries 36 | Rubbory texture, red
flesh
Cucumbers 45 | Pitting, water-soaked
spots, decay
Eggplants 45 | Surface scald,
alternaria rot
Grapefruit 50 | Scald, pitting, watery
breakdown
Lemons 52 | Pitting, membranous
staining, red blotch
Limes. 45-48 | Pitting
Mangos . 50-55 | Grayish scaldlike dis-
coloration of skin,
uneven ripening.
Melons
Cantaloupes 36 | Pitting, surface decay
Honey Dew 45-60 | Pitting, surface decay,
failure to ripen
Casaba 45-50 | Pitting, surface decay,
failure to ripen
Crenshaw and Per- 45-60 | Pitting, surface decay,
sion failure to ripen
Watermelons 40 | Pitting, objectionable
flavor
Olwa : 48 | Discoloration, water-
soaked areas, pit-
ting, decay
Olives, fresh 45 | Internal browning
Oranges, California 38 | Pitting, brown stain
and Arizona
Papayas 45 | Pitting, failure to
ripen, off flavor,
decay
Peppers, sweet 45 | Sheot pitting,
alternaria rot on
pods and calyxes


TM 38-400/NAVSUP PUB 572/AFMAN 23-210 MCO 4450.14/DLAM 4145.12

Table 5-8. Storage Life of Semiperishable Subsistence (Continued)
See footnotes at end of table

Approxii storage li
Item Packagi pproximate storage life (months)
sed 40°F 10°F 90°F

Baking powder .. 24 12 6

Baking soda . Indef. Indef, Indef.

Barley, pearl .. 60 48 4

Banana, baby food, strained . 24 12 6

Beans

2 . 24 12 9
Green, baby food, strained 96 18 9
Green, regular .. 36 18 9
Green, junior food 36 18 9
Green, dehydrated . 120 60 24
Green, dehydrated, comp: 120 60 24
Kidney R 36 18
Lima nn 36 18
Pinto nR 36 18
Lima, dehydrated 2 36 8
Salad, $-bean 48 24 12
Sprouts Can .. 48 24 12
Wax .. Can (plain body) 36 18 9

Can (enameled) 48 24 12
White, dehydrated 48 24 6
White, with pork in sweet sauce 2 36 18
White, with pork in tomato sauce 48 24 1a
Beans refried sent ot 2 36 38

Beef, liver, pork, or veal
Baby food, strained .. 36 18 9
Junior food 36 18 9

Beef
Broth, baby food, strained . 36 18 9
Chunks with natural juices 60 36 18
Corned 60 36 18
Diced, raw, dehydrat 2 48 24
Flakes and shaped, raw, dehydrated 12 48 2
With gravy 2 36 18
Patties, dehydrated ... 2 48 24
wispiced sauce 60 24 12

Beef steak, raw, dehydrat 2 48 24

Beets
Baby food, strained . 24 12 6
Junior food 24 2 6
Regular pack, Gulf states 36 18 9
except Gulf states 48 24 12

Berries, black, ete. .. 36 18 9

Beverage base
Cocoa, powder . 72 96 12
Imitation, liquid 24 12 6
Powder ... 2 36 18

Boverage, base, liquid for post mix
Cola pepper .. 2 1 %
Fruit panch, lemon-lime, orange, root beer, ginger ale, 18 8 3

grape.

Biscuit, mix 86 28 8
Blueberries 60 36 18
Bouillon cubes, beef or chicken 48 24 12
Bread crumbs 8 4 2
Brownie mix ... 66 28 8

Cabbage
Red, sweet, sour .. 2 36 18
Raw, diced, dehydrated and dehydrated compressed 2 36 18

Cake, fresh
Layer, coffee .

Loaf... .

5-58


TM 88-400/NAVSUP PUB 572/AFMAN 23-210 MCO 4450.14/DLAM 4145.12

Table 5-3. Storage Life of Serniperishable Subsistence (Continued)

See footnates at end of table

‘Approximate storage life (months)

Item Hing
te Packaging 40°F 70°F 90 °F
Shortening compound 10
Bakery type? . . . 48 24 12
Deep fry, cooking type, fluid 48 24 12
Deep fry, cooking type, plastic 48 24 12
General purpose, regular 48 24 12
General purposes, bigh stability 60 30 18
Shrimp. e 72 36 18
Shrimp, dehydrated . 72 36 18
Syrup
Blended 72 36 18
Maple syrup, imitation 72 36 18
Soup
Baby food, chicken, strained 36 18 9
Beef, instant, hydrated 24 12 6
Beef, noodle, dehydrated 48 36 12
Beef, vegetable, noodle, dehydrated . 48 36 12
Chicken, chunk, dehydrated 48 36 12
Chicken or chicken flavored instant, dehy ate 48 36 12
Chicken noodle, dehydrated .. 7 60 30 15
2 12 6
Condensed 18 2 36 18
Cream of onion, instant, dehydrated . 36 18 9
Cream of potato, instant, dehydrated 36 18 9
Green pea, simmer type, dehydrated 60 24 12
24 12 6
Onion, dehydrated 60 30 2
36 18 9
Onion, instant, dehydrated 36 18 9
Ready-to-serve . 48 24 12
"Tomato-vegetable w/noodle, deyarated 48 24 9
Vegetable, dehydrated 24 12 6
Soup and gravy base
Beef flavored 60 30 15
4 12 6
Chicken flavored 60 30 16
24 2 6
Ham flavored 60 30 15
24 12 6
Sour cream sauce mix on 2 4
Spaghetti... an 2 36 18
Spices, seasoning, herbss 48 24 12
36 18 3
36 18 9
Spinach
Baby food, strained ... .. 36 18 9
Dehydrated, compressed 60 36 12
Junior food 36 18 9
Rogular pack . 48 24 2
Puree 7 48 24 12
Starch
Cora, edible 96 48 24
Pregelatinized, edible #4 96 48 24
Sugar
Brown 1? Carton/bag .. 36 18 4
Confectioners 17 Carton/oag . . 36 18 6
Refined, granulate Can/bag/envelope Indef Indef Indef,
Sugar, substitute Envelope Indef. Indef Indef
‘Tamales 48 24 12
‘Tapioca + . 96 8 2%
Taco shells, corn .. 12 6 3

5-64



TM 38-400/NAVSUP PUB 572/AFMAN 23-210 MCO 4450.14/DLAM 4145.12

Table 5-3 Storage Life of Semiperishable Subsistence (Continued)
See footnotes at end of table

Approximate storage life (months)
Item Packaging
40°F 70°F 90 °F
Coffee
Instant Envelope 36 18 9
Jar 72 36 18
Roasted and ground «| Pouch . 9 2 1
Can .. 13 12 5
Cookie mix, chocolate and sugar .. Can .. 36 1s 9
Cookies we 6 4 2
Corn bread mix . 66 28 8
Corn, cream, and whole grain styl les 72 36 18
Corn, dehydrated, uncooked, comp 72 36 4
Corn, chips... 1 Me Vs
Corn flake crumbs 24 12 6
Corn meal 4 12 6
48 24 12
Crabapples, spiced 24 12 6
Crab : R 36 18
Crackers
Graham .. 4 2 1
Other than frabam 12 6 3
Crumbs 12 6 3
Cranberry sauce 36 18 9
Cranberry juice cocktail 30 12 3
Cream
Coffee type, aseptically processed and packaged 19. . 60 12 3
Whipping, aseptically roasted and packaged?19 2 6 i
Substitute B 48 24 12
Whipping, dry 8 6 4
Cream of tartar Indef Indef Indef
Cup, ice cream, edible 24 12 6
Currants, dried . 24 12 6
Custard pudding, baby food strained .. 24 12 6
Dessert powder
Gelatin, base, all flavors14 ., 72 36 18
36 18 9
Starch base, all flavors +4 36 18 9
Instant, all flavors +4 48 24 12
36 18 9
Doughnuts
Cake (6 days)
Yeast . (3 days)
Eggnog (APP)39 12 6
Egg mix, dehydrated 72 36 18
Eggs, whole, dry . 72 36 18
Emulsifier, bread & rolls 24 12 6
Enchiladas 48 24 12
Figs 48 24 12
Fish, dehydrated, squares 60 36 18
Flavoring
Imitation maple or vanilla . . Bottle Indef Indef. Indef
Other flavors owe Bottle . 24 18 6
Rye Fiber drum . 12 6 3
Tablet, imitation maple 0 or ‘vanilla . Bottle Indef Indef Indef
Flour
Rye. a Bag .. 24 12 6
Wheat, bread or general purpose Can 54 27 w
Bag 24 12 6
Food coloring, liquid Bottle Indef Indef Indef
Food coloring, paste Jar 48 24 2
Frankfurters . Can. 72 36 18
Fruitcake Can 64 32 16
Box 12 6 1
Fruit, candied Jar... 2 6 3

5-60



TM 88-400/NAVSUP PUB 572/AFMAN 23-210 MCO 4450.14/DLAM 4145.12

ture, humidity, care in handling, protection from
weather, quality of the food when received, and
the packing. Safe storage periods become very un-
certain at extremes of temperature and under
combat conditions. The fact that subsistence has
been on hand up to the limit of the “safe” storage
period does not mean that the subsistence should
be surveyed but should be consumed as soon as
practicable. Subsistence which has been on hand
beyond the safe storage period should be inspected
carefully for spillage, leakage, or other damage
and, if still good, issued as soon as possible; such
items will be given priority of issue over newer
stocks.
c. Causes of spoilage.

(1) Age. All foodstuffs are subject to varying
degrees of natural deterioration; this deterioration
is inherent in the food itself. It should not, how-
ever, be confused with the action of micro-orga-
nisms, chemical agents, or other outside agents.
Such facts compel an observance of the basic prin-
ciple of storage that the oldest lots of the item al-
ways should be used first, except under conditions
indicated in a(1) above.

(2) Insects (roaches, flies, weevils, and moths).
Insects can cause great damage to stored food, at-
tacking both natural and manufactured food. Food
stored at temperatures between 60° F. and 90° F.
is especially attractive to insects. Infested supplies
must be segregated and if not too heavily infested,
may be “reconditioned” for use. Cornmeal, espe-
cially, is susceptible to insect infestation and ran-
cidity. Insect repellents should be used carefully so
as not to contaminate the foods or cause damage
by the absorption, by the food, of the fumigant or
insecticide flavor. Roaches and flies not only con-
taminate the foods, but may spread disease. (See
chap 3, sec IV for information on pest manage-
ment.)

(8) Rodents (rats and mice). Rodents not
only physically destroy food by feeding, chewing,
and cutting the bags for nests or nesting material,
but also contaminate food with their excreta and
hairs, Rodents are carriers of filth and disease; the
importance of controlling these pests is evident.
The most effective method of control is to prevent
entry of these animals,

(4) Physical environmental factors.

(a) Freezing. Dry products such as grains,
flour, sugar, starch, cereals, and dehydrated foods,
ordinarily are not injured by freezing. If foods con-
taining relatively large amounts of water such as
canned products are frozen, the usefulness and
palatability of such products have not been
harmed. However, the physical appearance may

suffer due to change in consistency and texture
(softening). Emulsions such as canned cheese and
butter, prepared mustard, and mayonnaise may be
broken (separated) by freezing although the food is
not spoiled.

(b) Heat (high temperatures). A high tem-
perature over long periods of time is very det-
rimental to the keeping of almost all food products.
High storage temperature encourages bacterial
growth, mold growth, and insect infestation and is
particularly dangerous when accompanied by high
humidity. Chemical action is accelerated, causing
rancidity in many items; action of the food acids
naturally present within the cans is accelerated,
resulting in pinholing, blackening of the interior,
and hydrogen swells. High temperature is the
chief cause of accelerated spoilage in canned foods
and should be controlled when possible by provid-
ing adequate ventilation.

Flour and associated products (barley, cereals,
cornmeal, cornstarch, cracker and biscuit, hominy,
noodles, oats, rice, spaghetti and macaroni, tapi-
oca, and uncooked wheat) are subject to insect in-
festation, particularly at high temperatures. Flour
and cereals will absorb odors and should be kept
away from subsistence or materials giving off dis-
tinctive odors. Cocoa will keep years under cool,
dry storage conditions. The formation of white
“bloom” (described as a “whitening” or “graying”
due to storage under fluctuating temperatures)
has little or no effect on the flavor of cocoa, Long
periods of storage at higher temperatures may
cause mustiness or rancidity. Cocoa does absorb
moisture and odors; therefore, cans should be kept
tightly closed. Roasted, ground coffee rapidly de-
velops a weak and stale flavor. If coffee is not her-
metically sealed, it will absorb odors affecting the
flavor.

(©) Moisture (humidity). High humidity is
detrimental to stored subsistence in many respects
(ie., accelerating the growth of bacteria and molds
promoting insect infestation and causing musti-
ness in flour, rice, and similar foods). High humid-
ity causes products which readily absorb moisture
such as sugar and salt to cake and become hard.
Tea will absorb odors and high humidity causes it
to become musty and sour. It should be empha-
sized that dehydrated products are perishable and
should not be handled or stored carelessly. Such
products are subject to moisture absorption, insect
infestation, and mold. A loss of flavor and discol-
oration (darkening) will occur with age; this action
is progressive and is accelerated at high tempera-
tures, Dried vegetables and fruits are subject to in-
sect infestation and molding (particularly fruits)
and should be inspected at frequent intervals.

5-55


TM 38-400/NAVSUP PUB 572/AFMAN 23-210 MCO 4450.14/DLAM 4145.12

aouazsisqng apqnystiag Jo afr] aFau07g “E-G 2199],

sete 96-06
Toot +96
og 06-98
09 06-98
% 96-06
Rot 06-s8
sT-L 96-06
vk 96-06
sI-L 96-06
a 96-06
08t-02t oot-s6
¥-0T oot-s6
arse 06-38
Or-L o6-sg
I 06-98
ia 1% 06-8
v 06-s8
9 06-<8
96
“ao OF Moqaq Aznfor FTID | 2 or semrmrmcsnnees | GG
“do OL-99 diay aBerg aenrayTY
(fant
“U1 [TYP sesneo aojeq duray) “gq. gg-9g 1 Shep FE 1 98
“do 85-99 48 SOP QT-L ~~ | $6-06
06
06
“do 0G Mozaq Aanfar [IED | ¥1-ZT come 06-S8 “ sarjelzea UeIpU ISAM
“do SPO 28 aBes0ys og * | o8-#T 06-38 Te ysonerrea yjog “ety
do 9¢ eaoqe Surmos onayyUOD SHES an Daas +96 18
Tork 96-06 og
ost-02t 06 08
ost 96-06 8  mrayesnaap
oe-FT 86-06 og a)
saqouptay
syewey de 9S-S¥ Ao 5-38 Jo 98-28 (%)
Femeany wey]
(shep) off aBex0ys aeurxarddy HY wnumdo | ymod dar
a1qs3 Oxf Jo pus au 48 8e40u}00} 29g

5-47


TM 38-400/NAVSUP PUB 572/AFMAN 23-210 MCO 4450.14/DLAM 4145.12

Table 5-1 Storage Life of Frozen Subsistence (Continued)
(0 °F or Below)
See footnotes at the end of the table

‘Approximate stor-
‘age life (months)
9
12
4
12
Beef?
boneless, fabricated 2
carcass, wholesale cuts 12
corned 2... 12
diced ... ... .. 12
dried, sliced 9
ground, bulk 12
ground, patties . 9
liver, whole or portion cut 6
tongue . 6
Blackberries 18
Blueberries . 18
Bologna2s . 6
Boysenberries, dewberries, loganberries, youngberries 8
Bread dough? .. . 6
Bread yeast raised (and re rolls fresh) 6
Broccoli . 4
Brussels sprouts, 12
Burritos : 9
Butter prints and patties? 48
Cakes, coffee, layer, I loaf, cheese 12
Carrots .. : 12
Cauliflower 4
Cervelat?.3
ary. 12
soft (thuringer) 6
Cherries, RTP and dark, sweet, pitted 24
Cheese, pizza blend, shredded 12
Chicken 12
Chitterlings
raw. 3
precooked .. . 12
Clams, shucked? . 9
Corn 4
Corn on the ‘cob 9
Crabs . 9
Granberry juice cocktail. . 24
Dates 12
Duck? 12
Egg roll... 6
Eges
whole (including table grade)? . a . . 12
whites? + . 12
yolks, sugar or salt added 12
Enchiladas ..... 9
Fish
fish fillets, steaks 2
fatty (mackerel, salmon) 3
moderately fatty (halibut, perch, rockfish) 6
Jean (cod, haddock, flounder) 9
fish sticks and portions 12
Frankfurters 2.3
carton . 3
flexible package . . 9
Giblets, chicken/turkey, hearts and  iarards 2
Grape juice, concentrated 24

5-44



TM 38-400/NAVSUP PUB 572/AFMAN 23-210 MCO 4450.14/DLAM 4145.12

Approximate | Character of injury
Commodity lowest safe | when stored between
temperature | 32‘F and safe tem-
F perature
Pineapples . 46-50 | Dull-green when rip-
ened
Potatoes . vee 38 | Mahogany browning
(Chippewa and
Segao), sweetening
Pumpkins and 50 | Decay, especially
hardshell squashes. alternaria rot
Sweetpotatoes .... 55 | Decay, pitting, inter-
nal discoloration
Tomatoes, ripe... 45-50 | Watersoaking and
softening, decay
Mature-green .. 55 | Poor color when ripe,
alternaria rot

(4) Recommended average storage period for
frozen perishable subsistence.

(a) Temperature. Storage temperature for
all frozen subsistence items shall not exceed 0 ‘F.
During shipment, the temperature shall not be
higher than 10 °F. For ice cream, the rec-
ommended temperature is ~10 °F. and in no case
should the temperature exceed 0 °F.

(b) Condition. The recommended average
storage periods listed for frozen items are based on
the assumption that products delivered to the Gov-
ernment were processed and procured in accord-
ance with current specifications and were in good
condition at time of delivery. Condition should be
the deciding factor when determining if an item is
suitable for shipment to an overseas area. Excep-
tion to this rule is listed in (f) below. In no case
should a product received in a thawed state be re-
frozen for storage. Thawing will reduce the aver-
age storage life of most frozen subsistence items
below the desired economical storage period.

(c) Packaging. The nature and condition of
the packages are important factors which influence
storage life expectancy. Example: packaging mate-
rials permeable to water vapor or which are defec-
tive will permit dehydration by sublimation (freez-
er burn) or other defects and materially detract
from the quality and appearance of the stored
product. A program should be established to reseal

Table 5-1

or repackage all damaged frozen cargo before it is
stored or transshipped.

(d) Detection of deterioration. Deteriora-
tion due to time in storage and/or variations in
temperatures can be detected by organoleptic in-
spection for such defects as dehydration (freezer
burn), undue softness or mealy texture, discolora-
tion, off odor, evidence of weeping and evidence of
rancidity, and/or mold.

(e) Initial quality or grade. The initial
quality of a product at time of receipt by the Gov-
ernment is an important factor which influences
storage life expectancy. Initial quality of the prod-
uct is determined by method of processing and
handling as well as the grade of the ingredients.

(f) Limitations. Frozen subsistence items
with a recommended average storage life of 3
months or less should not be stored for shipment
to overseas areas. Such items will have exceeded
the recommended storage life prior to issue in
overseas areas. Prior to shipping frazen subsist-
ence items with a recommended average life of less
than 6 months, a careful inspection by veterinary
personnel should be made with a view toward as-
suring that there is sufficient storage life remain-
ing to enable routine issue within the overseas
command.

(g) Approximate storage life. Storage life is
the total elapsed time from date of pack to date of
issue for immediate consumption. The approximate
storage life given in tables below is the best esti-
mate of expected life, based upon experience
gained through subsistence procured and stored in
accordance with the applicable specifications and
regulations. Specific lots of subsistence may be ex-
pected to show signs of quality loss within +20
percent of the time listed. Therefore, procedures
shall be established to provide surveillance from
time of receipt until the subsistence is issued and
consumed. The frequency of inspection should be
established through actual experience with various
products and as prescribed in pertinent military
publications.

Storage Life of Frozen Subsistence

(0 °F, or Below)
See footnotes at the end of the table,

Approximate stor-

age life (months)

Apples... . . 18

Apple juice, concentrated . a 30

Asparagus... 2
Bacon 2.

slab, vacuum packed 2

sliced, nonvacuum pack 2

sliced, vacuum pack 6

5-43


TM 38-400/NAVSUP PUB 572/AFMAN 28-210 MCO 4450.14/DLAM 4145.12

(d) Ventilation. Where sharply fluctuating
temperatures and high humidity prevail, the lack
of proper ventilation may cause excessively high
temperatures, Proper ventilation is one of the most
important factors in protecting foods, particularly
in tropical areas. In extreme cases, it may be nec-
essary to open doors and use fans to induce cir-
culation.

(e) Light. Damage from light is restricted
to products that are packed in glass or transparent
containers. Exposure causes color changes and
may affect the flavor of foods containing or com-
posed of edible oils and fats.

d. Physical factors for canned products.

(1) Subject to spoilage. Canned products
such as meats, fish, poultry, vegetables, fruits, and
juices are subject to several physical environ-
mental factors causing spoilage.

(2) Spoilage factors.

(c) Rust. Rust, unless it actually pene-
trates the can causing leakage, will not injure the
contents or render them inedible.

(b) Dents. Dents, unless so severe as to
cause leakage, do not indicate that the contents
are in an unsatisfactory condition.

(c) High temperature. High temperatures
are detrimental to all canned provisions and re-
duce the storage life to a considerable degree.

(d) Freezing. Freezing causes loss in palat-
ability and may cause breakdown of the texture.
Alternate freezing and thawing may cause
delamination of the protective enamel,

(3) Major defects.

(a) Quality change. Fading of color, loss of
flavor, or softening of contents is due to chemical
action and the natural aging process.

(6) Discoloration. Discoloration of contents
on the inside of a can because of chemical action
is found usually in products containing sulphur
compounds (i.e., corn, peas, and meat products).

(c) Swells. Swells, springers, and flippers
are caused either by chemical or bacterial action or
by overfilling. Regardless of the primary cause,
cans exhibiting such defects should be discarded or
referred to a medical or veterinary officer for rec-
ommendation as to disposition.

(d) Pinholing. Pinholing is due to the
chemica] action of the food acids on the tin.
Pinholing is more often found in enamel-lined
cans, brine- or vinegar-packed items, and in
waterpacked fruits.

(e) Flat sours. Flat sours are caused by
bacterial action, causing changes in odor, color, or

5-56

turbidity of the product, but not accompanied by
gas production which would cause swelling of the
can.

e. Exterior can coating.

(1) Purpose. Exterior can: coatings are ap-
plied to protect the tin plate from external condi-
tions promoting rusting and, depending on the
coating specified, to camouflage the bright can sur-
face.

(2) Types of coating. Three types of exterior
coatings are used. Specification TT—C-495, Coat-
ings, Exterior, for Tinned Food Cans, lists these as
follows:

(a) Type I. Precoated camouflage (O.D. col-
ored coating applied to tin plate before can fabrica-
tion). Precoated cans do not have the side seam
area coated as manufactured, Depending on con-
tract requirements, the side seam may or may not
be striped with O.D. lacquer following filling and
sealing.

(6) Type I. Post-coated camouflage (O.D.
colored coating applied to the cans sometime fol-
lowing filling and sealing).

(c) Type I. Precoated unpigmented (clear
lacquer applied before can fabrication—commonly
called “gold coat”).

(8) Labeling of coated cans. Precoated cans
will normally have completed label information
lithographed on the body or one end of the cans.
Post-coated cans will usually show only the name
of the product or an abbreviation thereof since
these cans have to be labeled after coating, and
equipment for complete labeling is impractical for
the packer to maintain. While it is intended that
most post-coated cans will have as near as possible
the full name stamped on the side or one end,
there is the possibility that some cans will be em-
bossed or impressed on the end only with an ab-
breviated legend (see MIL-L-1497).

f. Storage periods.

(1) General. Table 5-3 “Dry Storage of
Semiperishable Subsistence” should be used only
as a guide. This table is based on the optimum
rather than the maximum storage life.

(2) Overaged stock. Activities receiving a
pack older than that indicated on the storage life
table should not on this basis alone consider the
product as unfit or undesirable. Subsistence stored
for periods in excess of the storage life shown in
the table, but at temperature lower than those
listed therein, should not be automatically consid-
ered as overage stock.


TM 38-400/NAVSUP PUB 572/AFMAN 28-210 MCO 4450.14/DLAM 4145.12

Table 5-1 Storage Life of Frozen Subsistence (Continued)
(°F. or Below)
See footnotes at the end of the table.

Approximate stor-
age life (months)

ready-to-cook ....
ready-to-cook, cut up
Raspberries .

New England style
pork, bulk style
pork patties
pork, precooked, Polish, Italian
ork and bef, precooked

Scallops? .

Scrapple ..

Shrimp?
raw, peeled/unpeeled .
raw, breaded, molded.

Soupss ... ;

Spinach .... .

Spinach, chopped

Squash, summer and fall, cooked

Strawberries .

Suceotash .

Sweet goods, yeast raised? .

Tamales .

Topping, dessert.

Tortillas, corn or wheat

Turkey?
boneless, cooked
boneless, raw
whole, ready-to-cook

Veal .. :

Vegetables, mixed

Waffles

1 Any evidence that meal has been thawed is reason for discarding

2Many of the products listed herein are also storable under chill conditions (above 82 °F.), See 5-17a(4).

3 These
to minimize rancidity development
Storage life above 0 °F. is 4 months

products suffer deteriorative changes as a result of freezing, If frozen storage is necessary, storage times indicated will tend

SGream-style soups which have broken down during freezing wil be satisfactory when heated
©These meals may be used for their intended purpose up to 9 months after date of pack provided surveillance inspections, per
formed atleast every 90 days subsequent to the 6-month period, result in the product being accepted for consumption

7The quality of frozon shrimp will deteriorate within 3

(5) Chill storage of perishable subsistence
freezing point, storage temperature, RH, and stor-
age life. The following table (table 5-2) is for the
guidance of personnel in computing the storage life
of subsistence held in chilled storage. Many of the
considerations mentioned in paragraph a(1), sec-
tion D, above are applicable to chilled storage. The
storage periods given are applicable only to prod-
ucts processed and procured in accordance with
specifications.

(a) Temperature. Chill storage is generally
within a temperature range of 32 °F. to 35 °F. For

5-46

days if held between 14 °F.

some items, better quality is maintained at tem-
peratures higher or lower than these are shown as
accepted storage temperature. Some items are
damaged by slow freezing; for these, the average
freezing points are given.

(b) Humidity. Preferred RHs shown in the
table are those which best inhibit the gain or loss
of moisture in the item. Storage at higher RHs
may allow water to condense on or be absorbed in
the item, while at lower RHs, the item may dry
and shrink.


TM 38-400/NAVSUP PUB 572/AFMAN 23-210 MCO 4450.14/DLAM 4145.12

Table 5-3, Storage Life of Semiperishable Subsistence (Continued)

‘See footnotes at end of table

Approximate storage life (months)

Item Packaging
40°F 10°F 90°F
Mincemeat 48 24 12
Molasses: : 48 24 12
Monosodium glutamate Indef. Indef. Indef.
Mustard, prepared 36 18 9
Mushrooms . 48 24 12
Noodles
Chow mein 8 4 2
Ege" 2 36 18
Nuts
Shelled, roasted 60 24 2
Unshelled 4 12 6
Okra 48 24 12
Olives
Greon 48 24 12
Ripe 48 2 2
Olive oil 18 6 4
Onion ring mix. 24 12 6
Onions, dehydrated and ehyarated compressed 60 24 12
Onions, whole, acidified : 36 18 9
Orange juice
Dehydrated (instant) . 72 36 18
Single strength . 48 24 12
Parsley, dehydrated 48 24 12
Peaches
Baby food, strained 36 18 9
Dietetic pack 48 24 12
Regular pack _ 48 24 12
Slices (freeze dehydrated) 36 18 9
Peanut butter we 36 18 9
Pears
Baby food, strained 40 20 10
Dietetic pack... 36 18 9
Freeze dehydrated 36 18 9
Regular pack 36 18 8
Peas
Baby food, strained 40 20 10
Blackeye 72 36 18
Dehydrated compressed 120 60 24
Dried 12 , 24 12 9
Green 7) 36 18
Peas and carrots 60 30 15
Peppers, green dehydrated 12 36 18
Poppers, pickled, cherry 36 18 9
Peppers, jalapeno 24 2 6
Peppers, red sweet 48 24 R
Pickles
Cucumber, cured 48 24 32
24 12 6
Cucumber, fresh pack .. ... 36 18 9
18 9 4
Mixed 48 24 12
24 12 6
Relish he 48 24 12
24 12 6
Pie crust mix. 36 18 6
Pie filling, prepared fruit apple, blue 60 36 18
lemon 1
Pie shell, graham cracker Container 8 4 2
Pimentos : Can . 48 24 2
Pineapple
Slices, glace natural Plastic tub 24 12 6
Dietetic pack Can... 48 4 $3

5-62



ARMY TM 38-400

NAVY NAVSUP PUB 572

AIR FORCE AFJMAN 23-210

MARINE CORPS = MCO 4450-14

DEFENSE LOGISTICS AGENCY = DLAM 4145.12

JOINT SERVICE MANUAL (JSM) FOR STORAGE AND
MATERIALS HANDLING

Approved for public release; Distribution is unlimited.

DEPARTMENTS OF THE ARMY, THE NAVY, THE AIR FORCE,
AND THE DEFENSE LOGISTICS AGENCY

April 1994


TM 38-400/NAVSUP PUB 572/AFMAN 23-210 MCO 4450.14/DLAM 4145.12

Te41

tr-8e

0st

“He TE-6% OB eng 4S0g,

do 18-6 eBuanig 9g

0@I-09

¥I-OL
Las

Ost

+96

“ FauUe
e2q0eld 28g

pesss001q [O

sousag

pany “payaid ‘seqeq,
Qooy ore) suaayseg,

Saree do 99-95 do S98 ae 96-28 )

(shop) apt] aduroys oyeurxorddy Hy unayd

utod Rirzoosg

wen]

2148) By) Jo pus 243 Ie saj0tK00} 2eg
{panupuog) souaysisqng agoysuiag fo afr] Bosg ZS IL


TM 88-400/NAVSUP PUB 572/AFMAN 23-210 MCO 4450.14/DLAM 4145.12

Ter
L
098-082
O@z-008
038-06
08st
0zé-008
ost
008-08T
og
ot
09
ST-0T
soe
v1
¥L
sFelearey
A1apPQ
eTemoyrneg
Ole 99 ypnog jog ‘dng
set ost ~~ sadopoaug “og
edingyeg
Bree uopour Bqesep
paypung,
001-86 0g paddoy ‘amnyeuruny
001-86 oc ~ peddos ‘oamaeyt
oo 810276)
vig $6-06 og dag 1
se, snes | gn 9g 08 aadu preg
ozr-08 96-06 og
BIZ 36-06 og
skep cgg=sojaq pue pue J. O- |” 09 09 $8-08
SpEWTY do $S-9F do 94-88 do 98-88 (%) ra us
(akep) oy aBvaos wa ay HY untdg | od Suzaeag mal

(ponuyya0g) aouarsisqng aqnystiag Jo afr] aPos1g Z-9 2ITOL

a1qe2 O17 Jo pus ay 3@ 5300300} 20g

5-48


TM 38-400/NAVSUP PUB 572/AFMAN 23-210 MCO 4450.14/DLAM 4145.12

Table 5-1. Storage Life of Frozen. Subsistence (Continued)
(0 °F. or Below)
See footnotes at the end of the table.

Approximate stor-
age life (months)
Grapefruit juice, concentrated 24
Grapefruit-orange juice, concentrated 24
Grapefruit sections ... 12
Greens, leafy 4
Hams? 12
Ice cream, sherbets or ives 6
Ice cream, novelties 9
Lamb?
carcass, wholesale cuts. =... 2
cutlets, boneless (restructured) .. 10
slices, chops 10
telescoped 2
Lard. 12
Lemon juice, concentrated 24
Lemonade, concentrated 24
Lime juice, concentrated 24
Lime juice, single strength 24
Lobstee tail? 9
Lobster, whole? 9
Luncheon load 29 6
Manicotti 6
Margarine, prints and patties2.3 _ 48
Meal, precooked (TV dinners, pot pies, ete)45 .., 6
Mille fat anhydrous? . 2
Milk, pasteurized, homogenized? 3
Milk, whole, concentrated 2.4 3
Okra. 18
Onion rings, french fried and raw “4
Orange juice, concentrated 24
Oysters? . 12
Pastrami 12
Peaches 18
Peas
black eye 12
dehydrofrozen : u
green . “4
Peas and carrots 4
Pepperoni 12
Peppers “ 4
Pies, fruit, baked and unbaked?
cream filled 6
fruit filled es 12
Pineapple. . 12
Pineapple Sie, concentrated 24
Pizza - 6
Pizza shells? 6
Pork?
bulk... 6
links, patties . 3
barbecued 2
cutlets, boneless (restructured) . 9
diced and sliced (restructured) 9
hocks, fresh .. - 12
hocks, smoked 12
Join, boneless, fabricated . R
slices, chops ry
wholesale cuts 12
Potatoes
white, french fried, recone rounds .. 2
white, hash brown 2
Rabbit?



‘TM 38-400/NAVSUP PUB 572/AFMAN 23-210 MCO 4450.14/DLAM 4145.12

Table 5-3. Storage Life of Semiperishable Subsistence (Continued)

See footnotes at end of table

Approximate storage life (months)

Ite Packagi
= aene 40°F 70°F 90°F
Candy
Caramel .. 12 9 4
Coated (bridge mix) 24 12 4
2 36 18
Hard wow. s 2 36 18
Starch jelly . 24 12 6
Bars ... 24 NR NR
Carrots
Baby food, strained .. 48 24 12
Junior food 48 24 2
Puree .... 60 30 168
Regular pack 60 30 15
Dehydrated, compressed Nz pack 48 36 12
Catsup
Regular pack ... 24 12 6
36 18 9
Dehydrated ... 72 36 2
Cereal
Baby food, strained, barley 24 12 6
Quick cooking .. en 24 12 6
48 24 12
Ready-to-eat, rolled oats 24 12 6
Sugar, coated 24 12 6
Chalupa shells, corn 2 6 3
Cheese
Cheddar, processed 48 24 12
Cheddar, shredded Bt04 | ane : :
Cottage, dehydrated 48 36 2
Grated .. . 18 6 3
Processed, American, dehydrated 48 24 w
Cheese cake mix ae 6 3
Cherries
Dehydrated 60 36 18
Dietetic pack . 36 18 9
Maraschino : 36 18 9
RTP (Red tart pitted) .. 36 18 9
Sweet, dark 36 18 9
Sweet, light . 36 18 9
Whole, red, glace . 24 12 6
Chewing gum .... 9 4 2
Chicken
Dehydrated, reg. pack 2 48 24
Baby food, strained 36 18 9
Chili con carne
Without beans 60 36 18
Dehydrated, wit 12 36 4
Chili sauce ... 48 24 2
Chives, dehydrated .. 24 12 6
Chocolate, cooking
Semisweet chips 15 36 18 6
Unsweetened 28 48 24 12
Chocolate syrup, beverage 2 36 18
Chutney sauce 48 24 2
Clams .. 72 36 18
Cocoa, natural 36 18 9
12 36 18
Coconut, prepared
Sweetened Can 36 18 6
Container . 24 6 1
Unsweetened Bag ... 24 6 1



TM 38-400/NAVSUP PUB 572/AFMAN 23-210 MCO 4450.14/DLAM 4145.12

Table 6-3 Storage Life of Semiperishable Subsistence (Continued)

See footnotes at end of table

Approximate storage life (months)

Item Packaging
40°F 10°F 90°F

Tea

Black, bags or loose Can/carton 36 18 9

Instant , Envelope 36 18 9
Tomato

Juice, concentrated 341 Can . 36 18 9

Juice, single strength .. Can (plain body) 36 18 9

Can (enameled) . 48 24 12

Paste, instant, dehydrated . . 12 36 18

Paste, regular pack 36 18 9

Puree. ou 48 24 12

Regular pack .. 48 24 12
‘Tomatoes and okra .. 48 24 12
Topping, dessert

Prepared, ice cream, non-acid syrup 72 36 18

Prepared, ice cream, fruit, acid syrup 36 18 9

Dehydrated vee ane 36 24 6
Tortillas, corn ... 36 18 9
Tona

Oil pack .. 12 36 48
Turkey

Regular pack . 12 36 18

Loaf. on 72 36 18
Vegetable

Baby food, mixed, strained .. 36 18 9

Juice, single strength waco. ssn « 36 18 9

Mixed, dehydrated, compressed . 48 36 2
Vinegar

Liquid .. Bottle... . 60 30 15

Synthetic, dry Flexible bag 2 36 18
Wheat base2¢. Bag 48 36 2
Yeast, bakers, active dry Can : 6 1 u
Yeast food .... we . Bag seo 48 24 12

1In general, RH 60-55 percent. Metal cans are susceptible to rust and most boxed or bagged food to mustiness or molding above

RH 60 percent,
2Flour should be stored under cool, dry conditions The major problem is protection against dampness, insects, and rodents Low
temperatures, 32 °F.—40 °F., protect against insects; RH greater than 70 percent leads to mustiness Best storage conditions are at

temperatures below 50 °F and approximately 60 percent
3 Footnote not used.
4 Separates at high temperatures or after freeziny

S Humidity above 90 percent will cause caking “Caked” salt is usable

® Above 100 °F. there is complete loss of flavor in less than 6 months “Whole” spices keep longer than “ground” spices

7 Guaranteed to whip only if stored below 50 °F

8Cases should be turned every 30 to 60 days to prevent separation of butterfat. Separated or grainy milk can be used for cooking.
9 When held below 32 °F , may show solid material which will disappear on warming.

101f held above 90 °F , changes may occur in texture unfavorable to normal creaming properties

11Store at cool temperatures below 75 °F. during the first 3 months.
12 igh temperatures harden; high humidity causes molding.

13 Cream style soups break down on freezing, but are not
14 Highly susceptible to damage by moisture.

t spoiled

15 Freezing alters appearance of starch thickening. Baking restores desirable appearance.
16Do not store near other material capable of imparting odor to chocolate
For storage longer than 1 month, suger should be covered with tarpaulins

37 Keeping time based on RH not more than 60 percent

and not stored on damp or concrete floors or near cold wall

15Rye flour loses its most delicate flavor after 2 months at 40 °F., 1 month at 70 °F., or 1 week at 90 °F After this time, further
favor change is very slow It is said that only experts can detect this first, subtle flavor change.

19 These items should be stored at temperatures below 72 °F. For long holding, chill

storage is recommended. Do not freeze



TM 38-400/NAVSUP PUB 572/AFMAN 23-210 MCO 4450.14/DLAM 4145.12

Apples (except those varieties listed in group 3)

Apricots

Berries (except cranberries)

Cherries

Figs (Not with apples, danger of odor transfer to
figs; also see group 62.)

Grapes (Not fumigated with sulfur dioxide (SO2)
in vehicle and no chemicals that release SO.
should be included in packages.)

Peaches

Pears

Persimmons

Plums and prunes

Pomegranates

Quinces

GROUP 2

Temperature: 55 °F. to 65 °F. (13 °C. to 18 °C.).

RH: 85 to 95 percent.

Ice: Never in contact with commodity.

Avocados

Bananas

Eggplant (also see group 5)

Grapefruit 1

Guava

Limes

Mangos

Muskmelons, other than cantaloupes

Casaba

Crenshaw

Honey Dew

Persian

Olive, fresh

Papayas

Pineapples (not with avocados, danger of avoca-
dos’ odor absorption)

Tomatoes, green

Tomatoes, pink (also see group 4)

Watermelons (also see groups 4 and 5)

GROUP 3

Temperature: 36 °F. to 41 °F. (2 °C. to 5 °C.)

RH: 90 to 95 percent; cantaloupes about 95 per-
cent.

Ice: In contact only with cantaloupes.
1 Citrus fruits—Biphenyl fungicide may impart
off odors to other commodities.

Apples (Grimes Golden and Jonathan (both, cer-
tain areas), Yellow Newton (California), and
McIntosh.)

Cantaloupes

Cranberries

Lemons? (use 50 °F. to 55 °F. (10 °C. to 13 °C.)
for more than a month)

Lychees (also see group 4)

Oranges ! (Florida or Texas)

Tangerines

GROUP 4

Temperature: 40 °F. to 45 °F. (4 °C. to 7 °C.);
beans 38 °F. to 42 °F. (3 °C. to 6 °C.),

RH: About 95 percent.

Ice: Never in contact with commodity.

Beans, snap

Lychees (also see group 8)

Okra

Oranges 1 (California or Arizona)

Peppers, green (not with beans)

Peppers, red (if with green peppers, temperature
adjusted toward top of range)

Squash, summer

Tomatoes, pink (also see group 2)

Watermelons (also see groups 2 and 5)

GROUP 5

Temperature: 50 °F. to 55 °F. (10 °C. to 13 °C.);
ginger not below 55 °F.

RH: 85 to 90 percent.

Ice: Never in contact with commodity.

Cucumbers

Eggplant (also see group 2)

Ginger (not with eggplant, also see group 7)

Potatoes (late crop)

Pumpkin and Squashes, winter

Watermelons (temperature adjusted for other
members of group; also see groups 2 and 4).

GROUP 6a

This group, except for figs, grapes, and mush-
rooms, is compatible with group 6b.

1Citrus fruits—Biphenyl fungicide may impart
off odors to other commodities.

‘Temperature: 32 °F. to 34 °F. (0 °C, to 1 °C.).

RH: 95 to 100 percent.

Ice: Never in contact with asparagus, figs,
grapes, and mushrooms.

Artichokes

Asparagus

Beets, red

Carrots

Endive and escarole
Figs (also see group 1)


TM 38-400/NAVSUP PUB 572/AFMAN 23-210 MCO 4450.14/DLAM 4145.12

de 09-Gg eBes038 Shep 1Z-FL

do OF MOTSq eATTISTSS P[OD

ae BE Mojaq Kantor azaary | ~

apg soe oL-09

Wek

@r-0t
oog't
82-01 96

or 06-S8
aa 06-98

081-09 86-6
sr 06-s8
sy os-sz

PAOABLT WIG 10 Urwjg 32N30Z,
‘ayeD pessarduzoc)

SSOIDIOTE A

sdrumny,

ald
2{z UeerD aanqe yy
soojeatoy,
“ samUraSUe],
zpreyy ssn
seuramg
* qnusa7Ng,
ss 0oy
Preqqne, “A97UTAS “TE
ysenbs
eypendg
(ceyy uorenany ‘dng
peo] ‘popseday ‘dunays
anoduiog Suez 2045
SIOUUS
sdolyeos

ome

Jeary
seSesneg
o Agsces

SsyaRUOy,

He SE~BE

Bo SG-Sh | de GP-GE ~)

(shep) ayy eBerms ayeurrxosddy

Hy wnwydg

Ao
quiod Surzeeay

wey]

21qe9 at Jo pus ay) 4e Sazouj09} Bag
(panuyya0g) aouassisqng aqoysuiag Jo afr] aFouig -B-g B1GD]

5-52


TM 88-400/NAVSUP PUB 572/AFMAN 23-210 MCO 4450.14/DLAM 4145.12

Damage will result if item is stored at lower temperature than indicated.
8Carrots may become bitter if stored with fruits which give off ethylene such as apples and pears. If carrots are bitter, they should

be stored in a room temperature for several days

use.
9 Keeping time in uncontrolled storage (dry space) is less than 3 months because of desiccation and because of swelling due to mi-

crobial activity.

10 Very susceptible to mold growth on surface. Inspect and wipe often.
1s Sweet cherries packed in Sealed polyethylene bag liners ean be stored for up to 21 days

32 Imperfect seals will reduce shelf life.

1sThe refrigerated storage of Florida grapefruit is not recommended for more than a limited period and, then, only if the fruit is in-
spected at intervals Grapefruit is very susceptible to rind pitting and aging at comparetively low temperatures, especially around 38
°F. At higher temperature such as 50 °F, the rapid development of decay is troublesome.

i4Not recommended for export since the European type of grape from California with better keeping quality is available during the

same period.

18 Foothill grown lemons store better than coastal grown lemons, especially late picked; at Receiving Markets, only “Strong” lots of

lemons should be stored and frequently inspected.

16 Soybean oil margarine is considered by some authorities to be less stable than cottonseed oi] margarine.
17 California and Arizona varieties are more susceptible to low temperature rind disorders

18For best ripening,

ars should be held at about 65 °F. for 2 to 3 days prior to serving

J2Borly and intermediate erop potatoes may possess better or poorer Keeping qualities than potatoes show on the table, Many lots

of carly potatoes are too immature for export, and some intermediate crop potatoes are not suitable for export because of poor quality
‘and condition Extreme care must be exercised in the selection of potatoes for export from the middle of May to the middle of August.

‘The quality and condition of available supplies must govern the final choice between old and new crop si

for export during the

first part of this period, and such factors also must govern the choice of stocks of new crop potatoes for export later in this period.

(c) Approximate storage life. Storage life is
the total elapsed time from date of pack to date of
issue for immediate consumption. The approximate
storage life given in table 5-2 is the best estimate
of expected life based upon experience for subsist-
ence procured and stored in accordance with appli-
cable specifications and regulations. Specific lots of
subsistence may be expected to show signs of
major quality loss within +20 percent of the time
listed. Therefore, procedures shall be established
to provide surveillance from time of receipt until
the subsistence is issued and consumed. The fre-
quency of inspection should be established through
actual experience with various products and as
prescribed in pertinent military publications. Stor-
age life will be somewhat lessened depending on
the extent of deviation from the ideal storage tem-
perature and RH conditions cited in (a) Lutz, J.M.,
and Hardenburg, R.E., U.S. DA Agriculture Hand-
book, No, 66 (1977), the Commercial Storage of
Fruits, Vegetables, and Florist and Nursery Stocks
and (6) the Refrigeration Research Foundation,
Commodity Storage Manual, 1982.

5-18. Semiperishable Subsistence
Storage.

a, The product. The term semiperishable sub-
sistence refers to food items that are canned,
dried, dehydrated, or otherwise processed to the
extent that such items may, under normal condi-
tions, be stored in nonrefrigerated spaces.
Semiperishable subsistence too often is regarded
as nonperishable commodities which do not re-
quire care or protection in storage. While
semiperishable subsistence is not nearly as suscep-
tible to spoilage as perishable subsistence, spoilage
can and will occur if the products are mishandled,
improperly stored, or stored for excessive periods
of time. It is important to remember that the

in Dry

5-54

length of storage should be based on the date of
packing and not on the date of receipt.

®. Storage. Careful, correct storage methods
prevent damage to items in storage and assure
speed and efficiency in the receipt, handling, and
issue of such items. Shipments should be seg-
regated and clearly marked so that the oldest lots,
as packed and not as received, are issued first, un-
less the newer lots show evidence of deterioration
or spoilage. The particular method used for storing
each item depends on the nature of the container,
the nature of the commodity, and the breaking
strength of the bottom layers. For example, items
packed in glass containers with cork stoppers
should be inverted to prevent the drying out of the
cork,

(1) Storage precautions. Care should be
taken that items are not stacked so high as to
cause a bursting or crushing of the bottom layers;
nor should items be stacked so high that the top
layer is subject to the higher temperature more
prevalent near the ceiling or overhead. Stacking in
close proximity to steam or other heated pipes
shall be avoided. Use pallets to raise subsistence
off the floor and pile individual lots to permit the
circulation of air around the lots. Bagged items
and those requiring fumigation and insect control
should not be stored in large masses in corners of
the storeroom or directly against the walls; such
storage leaves insufficient room for cleaning and
inspecting. Palletized storage is used as this facili-
tates handling of the stores and reduces losses by
breakage in handling. All items should be properly
cross stacked to keep the stack solid and prevent
it from toppling.

(2) Storage periods (keeping time). The safe
storage period for dry subsistence items varies
greatly, depending on such elements as tempera-


TM 38-400/NAVSUP PUB 572/AFMAN 23-210 MCO 4450.14/DLAM 4145.12

(a) General. Along with proper tempera-
ture and humidity, air circulation in a storage
room is an important factor in the proper storage
of chilled and frozen stored subsistence. This is fa-
cilitated by stacking the products on pallets in
such a manner that will provide a 4inch wall
clearance, 2-foot ceiling clearance, and sufficient
working aisleway.

(0) Fruits and vegetables. Containers
should be raised off the floor by the use of pallets
and individual lots should be stacked so as to per-
mit free circulation of air. In some cases, the use
of a fan or duct system may be desirable to main-
tain proper circulation in all parts of the room.
The introduction of outside air into cold storage
rooms housing fruits and vegetables is not nec-
essary. However, when fresh fruits and vegetables
are stored in tight compartments at temperatures
of 40 °F. or higher, the concentration of carbon di-
oxide produced by respiration may reach such a
danger point that a match or candle will be extin-
guished. While this condition is not considered
harmful to most products, personnel should not
work in such rooms until a supply of fresh air has
been introduced.

(c) Quick-frozen fruits and vegetables.
Quick-frozen fruits and vegetables are highly per-
ishable unless properly stored. Correct handling
and proper storage of such foods are imperative in
utilizing frozen foods to the best advantage. Upon
delivery, quick-frozen fruits and vegetables should
be transferred promptly to a low temperature stor-
age space. Temperature of the load should be
checked upon arrival by taking temperature read-
ings of cartons selected from top layers inside
shipping cases. If the temperature of the product
is higher than the freezer room temperature, ship-
ping cases should be scattered loosely about the
room on hand-trucks or upon pallets on the floor
with adequate space between individual cases to
permit rapid lowering of the product temperature
to freezer room temperature. The use of a portable
fan to create an air current over the product will
hasten temperature equalization. When the tem-
perature of the product has been lowered suffi-
ciently, cases should be stacked compactly. If the
product temperature upon delivery is the same as
or below temperature of freezer room, the cases
should be stacked compactly immediately.

(d) Meat, meat products, and poultry. A
prime factor in keeping the temperature in all
parts of meat storage spaces at the recommended
level is proper circulation of the refrigerated air.
Meat items will not be stored on the bare floor;
pallets should be placed on the floor to allow free
circulation of air under all items stored in the

5-40

space, Generally, when the recommended tempera-
ture in all parts of the refrigerated space is uni-
form and is maintained within the stacks in the
freezer space, the circulation of air may be consid-
ered to be adequate.

(e) Dairy products and eggs. To keep the
air in a cold storage room fresh, the room must be
kept clean and the air must circulate slowly. Ordi-
narily, adequate air circulation can be provided by
the use of pallets on the floor and by proper stack-
ing of the various lots. Egg cases should not be
stacked more than five high to avoid pressure
damage.

(8) Transport and Storage Compatibility of
Fresh Fruits and Vegetables.

(a) General. Although it may be necessary
to transport and store various fresh fruits and
vegetables together, there are some products
which should be separated whenever possible, Ap-
ples, pears, bananas, peaches, plums, cantaloupes,
ripe honeydew melons, avocados, tomatoes, and
other ethylene producing fruits or vegetables
should not be stored with lettuce (causes
russeting), carrots (become bitter), cucumbers,
green peppers, acorn or Hubbard squash (loss of
green color). Odors from apples and citrus fruits
are readily absorbed by meat, eggs, and dairy
products. Pears and apples acquire an unpleasant
earthy taste and odor when stored with potatoes.
Other combinations which should be avoided in
storage rooms are apples or pears with celery, cab-
bage, or onions; celery with onions or carrots;
green peppers with pineapples; and citrus fruits
with any of the strongly scented vegetables. Green
peppers can taint pineapples if the two are stored
or shipped together. Onions, nuts, citrus fruits,
and potatoes should each be stored separately
whenever possible.

() Perishable Subsistence Compatibility
Groups. For transport and storage, fresh fruits and
vegetables have been divided into the following
compatibility groups:

GROUP 1

Temperature: 32 °F. to 34 °F. (0 °C. to 1 °C.)
RH: 90 to 95 percent.

Atmosphere: Normally used in berries and cher-
ries only—10 to 20 percent carbon dioxide
(CO2).

Ice: Never in contact with commodity.

Noie. Most members of this group are not
compatible with group 6a or 6b because
ethylene production by group 1 can be high,
and thus harmful to members of group 6a or
6b.


TM 38-400/NAVSUP PUB 572/AFMAN 23-210 MCO 4450.14/DLAM 4145.12

Table 6-3. Storage Life of Semiperishable Subsistence (Continued)

See footnotes at end of table

Approximate storage life (months)

Item Packagi
ciacing 40°F 70°F 90°F

Freeze dehydrated 36 18 9

Juice, dehydrated 11 72 36 18

Juice, single strength 48 m4 2

Regular pack 48 24 12

Sliced, glazed Pn 12 6
Plums

Dietetic pack, red 6. eam 36 18 9

Dietetic pack, green . . 48 24 2

Regular pack, red 36 18 9

Regular pack, green 48 24 12
Popcom, unpopped n 36 18

Cello bag 24 3 1

Pork chops, raw, dehydrated Can 2 48 24
Potato

Chips Pg». 1 % %

Can, air .. 4 2 L

Can, nitrogen 24 2 6

Can vacoum .. 12 6 3

Sticks. 48 24 2

Sweet .. 48 24 12

Sweet, instant, dehydrated 60 36 18

White... . 60 30 16

White, dehydrated, granules. , 60 36 8

White, dehydrated, granules—8% HO 24 12 6

White, dehydrated, slices 60 36 18

White, dehydrated, slices 8% 1,0 Poly bag 4 8 6

White, dehydrated, slices—8% HO Kraft bag 12 6 3

Mix, dehydrated for french fries 8 3 6

12 6 3
Prunes

Baby food, strained 18 9 5

pony ratedipitied ¢ (ow moisture) | 36 18 9

Dried , : 36 18 9

Dried 18 9 5

Dried, soaked” 36 18 9
Pumpkin 48 4 2
Raisins, dried 36 18 9

18 9 5
Ration, supplement aid station nD 36 18
Ravioli wimeat sauce 48 24 12
Rice

Instanti$ . 36 18 9

Milled 48 24 2B

Parboiled 30 20 10
Rolls, fresh

Bagel «.. (1 day)

Sweet or finger @ days)

English muffin. (7 days) .
Salad dressing, spoonabies . 8 2
Salad dressing, pourable« . 7 2
Salad oil? . : 24 6
Salmon .. Can 72 18
Salt

Celery, garlie, onion Container . n 36 18

Substitute .. Bavelope .. Indef Indef. Indet,

‘ables Bag/envelope Indef, Indef Indef
Sauces, Hot, Kitchen, Meat, Soy, or Worcestershire Bottle 60 30 5
Sauerkraut Can. 36 18 9
Sardines... . Can . 2 36 8
Sardines in tomato sauce . Can .. 30 16 8
Sauce mix, brown gravy, spaghetti, taco seasoning Can . 36 18 9
Sausage, pork, link . Can . 60 36 18



‘TM 38-400/NAVSUP PUB 572/AFMAN 23-210 MCO 4450.14/DLAM 4145.12

=a tent cet

NOTE
This pattern allows items to be driven or
maneuvered directly into their locations

with minimal handling.

Section IV.

5-17. Perishable Subsistence, Chill and Fro-
zen Storage.
a. Prevention of deterioration.

(1) General. All chilled and frozen subsist-
ence is highly perishable and subject to rapid dete-
rioration when improperly stored. Storage at tem-
peratures which are too high or too low, under un-
favorable conditions of humidity, and in the ab-
sence of proper air circulation in unsanitary store-
rooms will result in rapid spoilage and eventual
loss of the product. Most spoilage of chilled and
frozen subsistence is caused by micro-organisms,
particularly certain species of bacteria, yeast, and
mold; the contamination spreads rapidly from the
decayed items to the surrounding sound subsist-
ence. Therefore, frequent inspection while in stor-
age, followed by sorting and removal of the de-

Subsistence

cayed items or portions thereof, is of basic impor-
tance in maintaining the products in top condition
and in keeping losses and surveys to a minimum.

All shipments should be segregated and marked
in such a manner as will assure that the oldest
lots are issued first, except when it may become
necessary to issue a lot quickly to avoid loss by
spoilage or when another lot of the same commod-
ity is in a better condition for continued storage.
Old lots of chilled or frozen subsistence should not
be allowed to accumulate in storage rooms, but
should be issued promptly or surveyed if unfit for
use. Frozen products will not be accepted in a par-
tially thawed condition, nor will such products be
refrozen after having been defrosted.

(2) Air circulation.

5-39


TM 38-400/NAVSUP PUB 572/AFMAN 23-210 MCO 4450.14/DLAM 4145.12

Table 5-4 Operational Rations
a Ration and Packets Other than MRE; Meal, Combat,
Individual (MCD); and Meal, Flight Feeding (MFF)

Estimated Optimum Storage Life
Item (Months)
40°F 70°F, | 90°F.
Food Packet:
Assault (FPA) . | 84 48 24
In-Flight... | 48 24 12
Long-Range Pa- | 120+ 120 36
trol (LRP)
Survival, Aban- | 84 84 72
don Ship,
Aircraft, Life-
raft
Survival, Gen- | 60 48 24
eral Purpose
MCL fe 60
MFF (See table 5-4B)
MRE. _ ... } (See table 5-4B)
Ration, Cold Weath- | 84
er
Ration, Supplement | 72 36 18
Aid Station,
Tray Pack, Canned | 60 36 18
Water, Canned ..... | 120 60 30

b. Estimated Serviceable (Maximum) Storage Life
for MRE and MFF. Persons using this table as
an aid in planning storage facility utilization must
be aware that using average environmental tem-
peratures to enter the table will often result in in-
accurate and misleading guidance. The use of max-
imum temperatures encountered will generally
provide more useful guidance. Few nonrefrigerated
storage facilities offer nonfluctuating and mod-
erate temperatures; therefore, controlled tempera-

ture storage of MRE and MFF stock is generally
recommended. In order to optimize quality of
stocks shipped to using agencies, wholesale stocks
should be stored at not more than 40 °F.

Estimated Serviceable Life
(Months)

Sustained Storage Tempera-
ume)

120 1
110 5
100 18
90 30
80
70
60
<50 96

ees

When using this table, it must be remembered
that effects of time and temperature are cumu-
lative. For example, if rations are received 9
months after their DOP, and you determine that
they have been held in a hot environment, say 100
°F., you can estimate that one-half of their service-
able life is gone (%s=0.5). If they are to be stored
at 70 °F. in your facility, you could expect a re-
maining serviceable shelf life of 33 months, not 66
months (66 x 0.5=33). See table 5-4.C for estimat-
ing remaining shelf life after initial refrigerated
storage.

Fluctuating temperatures around the freezing
point of foods (approximately 25 °F. to 30 °F.)
should be avoided due to the potential for reduced
product quality from repeated freezing and thaw-
ing. Frozen storage below 0 °F. is not rec-
ommended as rough handling of frozen MREs and
MFFs will result in packaging failures.

Table 5-5 Estimated Serviceable (Maximum) Storage Life for MRE and MFF After Refrigerated Storage
Storage (Years)! Estimated Remaining Storage Life (Months) (0 °F.)

wIATrKReUHe

o

60 70 80 90 100 110 120
84 66 48 380 18 5 1
14 58 42 26 16 45 1
63 50 36 22 “4 38 08
52 4. 30 19 abe 3 0.5
42 33 24 15 9 25 0.5
82 25 18 i 7 2 0
21 16 12 8 4 1 0
10 8 6 4 2 05 0

0 t) 0 0 0 0 0

‘Held after acquisition from production under controlled refrigerated storage at 30 °F +1 °F and 50+5 percent RH.

Section V.

5-19. General,

This section includes some of the more common
miscellaneous commodities stored in military in-
stallations but is not intended as a complete list,
Also, it prescribes the approved methods and prac-
tices for storing and handling the listed materials.

5-66

Miscellaneous Commodities

Storage and handling methods that are to be ob-
served with respect to other commodities will be in
accordance with the principles and practices in-
cluded in the other sections and parts of this man-
ual or as may be prescribed by the appropriate
military service.


TM 38-400/NAVSUP PUB 572/AFMAN 23-210 MCO 4450.14/DLAM 4145.12

ae

OLB

de 0G Mojaq Amfay YD gf Ss-Os Ve Shep IZ-T } ~

(‘do 89-98 98 SS"P OZT-0E)
“&vep H92UD— we OS-ZE |

09

RRRSER ZSRSR BSRaS

888

yserg “IN

aqeYg Io ao]

“~ gureuroy ‘eon
kpeorsiqey,

Ove-02T a[A4g aaraTag ‘prey
sg SSCOTED QUIET
syenbuny
erqesqox,
SyTEUITY do 93-94 de SP-98
(%) & wey]
(ekep) ayy oeieys eyourrxonddy HY winadg | ured Surzeary

(panayaeD) aouaisisqng aqoystied Jo afr] Boss ZF NMOL

91q63 OTB Jo Pus O49 FW Sa0DI005 99g

5-50


TM 38-400/NAVSUP PUB 572/AFMAN 28-210 MCO 4450.14/DLAM 4145.12

Table 5-2, Storage Life of Perishable Subsistence

Storage period (months)
Variety
Normal Maximum
Baldwin 4to6.... 7
Cortland 3to4 5
" 4to5 3*
4t06 8
Oto2 3
Grimes Golden (some areas 2to3 4
Johnathan (some areas 35-36 °F.) 238 . 4
Melntosh (some areas 38 °F.) 204. 5
Northern Spy . : 405 8
Rhode Island ven | os :
Greening ..... Bto4. 6
Rome Beauty 405 T
Stayman Winesap .. 4006. 6
Wealthy Oto2 3
Winesap eee es BLOT an 8
Yellow Newton (CA 38 48°F.) 506 8
York Imperial .... .. « : : 4to5 8
*Stored in polyethylene bag liners (unsealed)
Length of stor-
Storage of pear varietios at 30 °F to 31°F period
(months)
Stored immediately after harvest at 30 °F ta 31°F
Anjou stesso 4 to Ot
Bartlett, Comice, Hardy, and Kieffer . 2t03
Bose and Seckel : . 3 to a
Packam + | 6 t06
Winter Nelis svt 6to7

*Stored in polyethylene bag liners (unsealed). ;
The storage live of Anjou, Bartlett, Bosc, and Comice pears may be extended for an additional 1-2 months by packaging in
olyethelene liners
Porthe length of time apples can be held successfully in cold storage at 32 °F , unless otherwise specified, will vary with the variety
and with the district where grown as well as with their condition when harvested. Controlled atmosphere can extend storage life an
additional 2 to 4 months.
2Commodities not recommended for export, but which are suitable for immediate use by shore activities and by ships in port or
shortly after sailin,
2Asyaragus held too long at 32 °F. is subject to chill injury The butts of asparagus should be placed in absorbent material during

stor:

“ Pears—Length of safe storage for certain varieties of pears

5Carcasses and cuts: Quarters, carcasses, and cuts of beef, lamb, and veal should be hung or placed on racks when in chill space. If
such items are in a solid frozen condition when received, stow as compactly as possible in the freezer space Frozen boneless beef
should be stacked compacily Veal carcasses or culs, particularly of the lighter weights and lower grades, are subject to rapid deterio-
ration Holding time of such items in the ehill space should be a noinimur. Fresh chilled pork cats should be treated as highly perish.

able

Yazioty meats and sausage: Such items are highly perishable Hold storage time to a minimum.

Cured and smoked meat: The keeping qualities of cured and amoked meats depend upon the ‘ype of cure, the length of the
smoking period, and the method of packaging. The storage life of such items is further influenced by the condition of the storeroom
with regard to humidity, temperature, and sanitation, . ;

rrowth of mold and development of rancidity in hams and bacon can be retarded by stowing such items in the chill space for
current consumption and in freezer space for seasonal stocks Since the growth of mold on cured and smoked meats is favored by the
presence of condensed excessive humidity should be avoided, If the RH is higher than recommended, it is essential that good
circulation of air be maintained,

‘Hams and bacon which have been individually wrapped in one or more layers of paper have a tendency to retain, upon the sur-
face ofthe meat, any moisture which may have come from the product after wrapping This moisture, in a measure, stimulates mold
and bacterial growth. If hams so wrapped are held in temperatures of 45 °F. or above for a considerable length of time, mold and
slime will form on the surface of the meat Surface slime and mold make the ham unattractive and unpleasant to handle, but do not
necessarily indicate spoilage. Accordingly, such products should be carefully inspected to determine how far the mold has penetrated.
To most cases, where only the surface 1s affected, the mold can be removed from the meat by brushing with a stiffbristled brush, wip:
ing with a clean cloth moistened with a vinegar or salt-water solution, and allowing to air dry When the mold growth is heavy, it
may be trimmed away. If the ham does not have deep cracks or abrasions, the meat underneath the surface usually is found to'be
perfectly sound and wholesome When mold growth or spoilage is evidenced deeply between the muscles and around the bone, a sur-
vey is usually necessary

‘This item keeps better unwashed.