DOD 4145.19-R-1 15 September 1979 Section 5. SUBSISTENCE · in a cold storage room fresh, ......
81
DOD 4145.19-R-1 15 September 1979 Section 5. SUBSISTENCE Pmtgmph Perishable subsistence, chill and frozen storage -------------------------------- S501 . . . Semipenshable subsistence in dry storage 5-501. Perishable Subsistence, Chill and Frozen Storagd a. Prevention of deterioration. (1) General. All chilled and frozen subsistence is highly perishable and subject to rapid deterio- ration when improperly stored. Storage at temper- . Xtures which are too high. or ‘too low, under ~~ Wavoizitile “conditions of htidity, 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, partic- ularly certain species of bacteria and ilmgi; the con- tamination spreads rapidly from the decayed items to the surrounding sound subsistence. Therefore, frequent inspection while in storage, followed by sorting and removal of the decayed items or por- tions thereof, is of basic importance 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 @sue a lot quickly to avoid loss by spoilage or when another lot of the same commodity is in a better condition for contin- ued 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 partially thawed condition, nor will such prod- ucts be refrozen after having been defrosted. (2) Air circdutiom (a) Genend. Along with proper temperature and humidity, air circulation in a storage room is an important factor in the proper storage of chilled and frozen stored subsistence. This is facilitated by stacking the products on pallets in such a manner, that will provide a 4-inch wall clearance, 2-foot ceil- ing clearance and sufficient working aisleway. (b) l+uiti ati vegetables. Containers should be raised off the floor by the use of pallets and individual lots should be stacked so as to permit free circulation of air. The use of a fan or duct sys- tem may be desirable in some cases to maintain proper circulation in all parts of the room. The in- troduction of outside air into cold storage rooms .:---------------------------------- 5-502 . ~,, = housing fruits and vegetables is not necessary. However, when flesh fruits and vegetables are stored in tight compartment at temperatures of 40° For higher, the concentration of carbon dioxide produced by respiration may reach such a danger point that a match or candle will be extinguished. 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 intro- duced. (c) Quick-frozen fmits and vegetables. Quick- frozen fruits and vegetables are highly perishable 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 trans- ferred promptly to a low temperature storage space. Temperature of the load should be checked upon arrival by taking temperature readings of car- tons selected fkom top layers inside of shipping cases. If the temperature of the product is higher . than freezer room temperature, shipping 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 low- ering of the product temperature to freezer room temperature. The use of a portable fan to create an air current over the products will hasten temper- ature equalization. When the temperature of the product has been lowered sufficiently, 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 com- pactly immediately. (d) Meat, meat products and poultry. A prime factor in keeping the temperature in all parts of meat storage spaces at the recommended levels is proper circulation of the refrigerated air. Meat items will not be stored on the bare floo~ pallets should be placed on the floor to allow free circulation of air under all items stored in the space. Generally, when the recommended temperature in all parts of the refi-igerated space is uniform and is maintained within the stacks in the freezer space, the circula- tion of air may be considered to be adequate. . (e) Daiq products and eggs. To keep the air
Transcript of DOD 4145.19-R-1 15 September 1979 Section 5. SUBSISTENCE · in a cold storage room fresh, ......
DOD 4145.19-R-1 15 September 1979
Section 5. SUBSISTENCEPmtgmph
Perishable subsistence, chill and frozen storage -------------------------------- S501. . .
Semipenshable subsistence in dry storage
5-501. Perishable Subsistence, Chill and FrozenStoragd
a. Prevention of deterioration.(1) General. All chilled and frozen subsistence
is highly perishable and subject to rapid deterio-ration when improperly stored. Storage at temper-
. Xtures which are too high. or ‘too low, under~~ Wavoizitile “conditions of htidity, and in the ab-
sence of proper air circulation in unsanitary store-rooms will result in rapid spoilage and eventual lossof the product. Most spoilage of chilled and frozensubsistence is caused by micro-organisms, partic-ularly certain species of bacteria and ilmgi; the con-tamination spreads rapidly from the decayed itemsto the surrounding sound subsistence. Therefore,frequent inspection while in storage, followed bysorting and removal of the decayed items or por-tions thereof, is of basic importance in maintainingthe products in top condition and in keeping lossesand surveys to a minimum. All shipments shouldbe segregated and marked in such a manner as willassure that the oldest lots are issued first, exceptwhen it may become necessary to @sue a lot quicklyto avoid loss by spoilage or when another lot of thesame commodity is in a better condition for contin-ued storage. Old lots of chilled or frozen subsistenceshould not be allowed to accumulate in storagerooms but should be issued promptly or surveyedif unfit for use. Frozen products will not be acceptedin a partially thawed condition, nor will such prod-ucts be refrozen after having been defrosted.
(2) Air circdutiom(a) Genend. Along with proper temperature
and humidity, air circulation in a storage room isan important factor in the proper storage of chilledand frozen stored subsistence. This is facilitated bystacking the products on pallets in such a manner,that will provide a 4-inch wall clearance, 2-foot ceil-ing clearance and sufficient working aisleway.
(b) l+uiti ati vegetables. Containers shouldbe raised off the floor by the use of pallets andindividual lots should be stacked so as to permitfree circulation of air. The use of a fan or duct sys-tem may be desirable in some cases to maintainproper circulation in all parts of the room. The in-troduction of outside air into cold storage rooms
.:---------------------------------- 5-502 . ~,, =
housing fruits and vegetables is not necessary.However, when flesh fruits and vegetables arestored in tight compartment at temperatures of40° For higher, the concentration of carbon dioxideproduced by respiration may reach such a dangerpoint that a match or candle will be extinguished.While this condition is not considered harmful tomost products, personnel should not work in suchrooms until a supply of fresh air has been intro-duced.
(c) Quick-frozen fmits and vegetables. Quick-frozen fruits and vegetables are highly perishableunless properly stored. Correct handling and properstorage” of such foods are imperative in utilizingfrozen foods to the best advantage. Upon delivery,quick-frozen fruits and vegetables should be trans-ferred promptly to a low temperature storagespace. Temperature of the load should be checkedupon arrival by taking temperature readings of car-tons selected fkom top layers inside of shippingcases. If the temperature of the product is higher .than freezer room temperature, shipping casesshould be scattered loosely about the room on hand-trucks or upon pallets on the floor with adequatespace between individual cases to permit rapid low-ering of the product temperature to freezer roomtemperature. The use of a portable fan to create anair current over the products will hasten temper-ature equalization. When the temperature of theproduct has been lowered sufficiently, cases shouldbe stacked compactly. If the product temperatureupon delivery is the same as or below temperatureof freezer room, the cases should be stacked com-pactly immediately.
(d) Meat, meat products and poultry. Aprime factor in keeping the temperature in all partsof meat storage spaces at the recommended levelsis proper circulation of the refrigerated air. Meatitems will not be stored on the bare floo~ palletsshould be placed on the floor to allow free circulationof air under all items stored in the space. Generally,when the recommended temperature in all parts ofthe refi-igerated space is uniform and is maintainedwithin the stacks in the freezer space, the circula-tion of air may be considered to be adequate.
. (e) Daiq products and eggs. To keep the air
15 September 1979 DOD 4145.1Mt-1
in a cold storage room fresh, the room must be keptclean and the air must circulate slowly. Ordinarily,. . . . . . . . . . . .adequate air circulation can be provided by the useof pallets on the floor, and by proper stacking ofthe various lots. Egg cases should not be stackedmore than fi~e high to avoid pressure damage.
(3) Tmnsport and Storage Compatibility ofFresh Fruits and Vegetables.
(a) GenemL Although it may be necessaryto transport and store various fresh fruits and veg-
,,.,,.,.,. , etgibles together, there, ~ some products whichshould .&separated whenever ~ssible. Apples,pears, biinimas, peaches, plums, cantaloupes, ripehoney dew melons, avocados, tomatoes and otherethylene producing hits or vegetables should notM stored with lettuce (causes russeting), carrots(become bitter), cucumbers, green peppers, acornor Hubbard squash (loss of green color). Odors fromapples and citrus fruits are readily absorbed bymeat, eggs and dairy products. Pears and applesacqUire an unpleasant earthy taste and odor whenstored with potatoes. Other combinations whichshould be avoided in stomge rooms are apples orpears with celery, cabbage or onions, celery withonions or carrots, green peppers with pineapples
~. —— and citrus fruit with any of the strongly scentedvegetables. Green peppers can taint pineapples ifthe two are stored or shipped together. Onions,nuts, citrus fruit and potatoes should each be storedseparately whenever possible.
(b) Perishable Subsistence CompatibilityG-mups. For transport and storage fresh fruits andvegetables have been divided into the followingcompatibility groups:
Temperature: W to 34° F (1° to 1° C).Relative humidity 90 to 95 percent.Atmosphere: Normally used on berries and cherries
only-10 to 20 percent COZ.Ice: Never in contact with commodity.
Not%. Most members of this group not compatiblewith Group &z or 6b becsuse ethylene production byGroup 1 can be high, snd thus hsmnful to members ofG?vup 6a or 6b.
Apples (except those varieties listed in Group 8.)ApricotsBerries (except cranberries)CherriesFigs (not with apples, danger of odor transfer to
figs; also see Group 6a)
Grapes (not fumigated with sulfur dioxide (S02) invehicle and no chemicals that release S02 shouldbe included in packages.
PeachesPearsPersimmonsPlums and prunesPomegranatesQuinces
Group 2Temperature: 55° to 65° F (13° to l&” C).Relative humidity 85 to 95 percent.Ice: Never in contact with commodity.AvocadosBananasEggplant (also see Group 5)Grapefruit 1GuavaLimesMangosMuskmelons, other than cantaloupesCasabaCrenshawHoney DewPersianOlive, freshPapayasPineapples (not with avocados, danger of avocados’
odor absorption)Tomatoes, greenTomatoes, pink (also see G%up 4)Watermelons (also see Gwups 4 and 5)
Group 8
Temperature: 36” to 41° F C? to 5° C).Relative humidity: 90 to 95 percent; cantaloupes
about 95 percent.Ice: In contact only with cantaloupes.Apples (Grimes Golden and Jonathan (both, certain
areas), Yellow Newton (California) and Mc-Intosh.)
cantaloupesCranberriesLemons * (use 50 to 55° F for more than a month)Lychees (also see Group 4)Oranges 1 (Florida or Texas)Tangerines
5-39
DOD 4145.19-R-1 15 September 1979
Group 4
Temperature: 40° to 45° F (4° to T’ C); beans 38°to 42° F (3° to 6° C).
Relative humidity: About 95 percent.Ice: Never in ~ontact with commodity.Beans, snapLychees (also see Group 3)okraOranges 1 (California or Arizona)Peppers, green (not with beans)
Peppers, red (if with green peppers,. temperature::, ‘ adjustedtoward .to,p of iange)
Squash, summerTomatoes, pink (also see Group 2)Watermelons (also see Groups 2 and 5)
G’roup 5
Temperature 50° to 5!Y F (10° to 13° C); ginernot below 55 F.
Relative humidity: 85 to 90 percent.Ice Never in contact with commodity.cucumbersEggplant (also see Group 2)Ginger (not with eggplant, also see Group 7)Potatoes (late crop)Pumpkin and Squashes, winterWatermelon (temperature adjust~ for other mem-
bers of group also see Groups 2 and -$).
Group 6a
This group, except for figs, grapes and mushrooms,is compatible with Group 6b.
Temperature: 32?’ to 34° F (0° to 1° C).Relative humidity 95 to 100 percent.Ice: Never in contact with asparagus, figs, grapes,
and mushrooms.ArtichokesAsparagusBeeta, redcarrotsEndive and escaroleFigs (also see Group 1)Grapes (not fumigated with sulfur dioxide (SOZ) in
vehicle and no chemicals that release S02 shouldbe included in packages.
GreensLeek (not with figs or grapes)LettuceMushroomsParsley
ParsnipsPeasRhubarbSalSifySpinachSweet CornWatercress
&VUp 6b
-t- . . . . . . . .. . . . . .. . .
This group is compatible with Group 6a, except forfigs, grapes, and mushrooms.
Temperature 32” to 34° F (0° to 1° C).Relative humidity 95 to 100 percent.Ice: Contact acceptable for all.BroccoliBrussels sproutsCabbageCauliflowerCeleriacCeleryHorseradishKohlrabiOnions, green (not with rhubarb, figs, or grapes;
probably not with mushrooms or sweet corn).RadishesRutabagas
—-—
!lhlrnips
Group 7
Temperature: 55° to 6& F (13° to 18° C).Relative humidity 85 to 90 percent.Ice: Never in contact with commodity.Ginger (also see Group 5)Potatoes, early crop (temperatures adjusted for
others)Sweetpotatoes
tip 8
Temperature: 37 to 34° F (0° to 1° C).Relative humidity: 65 to 70 percent. JIce: Never in contact with commodity.Garliconions, dry1 Citrus fruits-Biphenyl fungicide may impart off
odors to other commodities.
The above information was extracted from Lipton,W. J. and J. M. Harvey, Compatibility of Fruitsand Vegetables During Transport in Mixed Loads,US Department of Agriculture, Agricultural Re-search Service, ARS 5148 (September, 1972).
s-w
,- !-”, .w.
15 September 1979
(c) Chill injuries to certain products. Al-though the shelf lives of many fruits and vegetables. . . . . . . . . . ... . . . . . . . . . . . . are significantly extended by storage at 32 F,-.. .. .there are some fruits and vegetables which are sub-ject to chill injury when stored at low but nonileez-‘tig temperat!hres.
Approx-imatelowestsafe
,. ~ t%?nperq-,..
.,,.
ComdatyApples
Grimes Golden(certain areaa)
Jonathan (cer-tain areas)
Yellow Newton(certain areas)
McIntosh
Asparagus
Avocados
Bananaa, green orripe-===.
Beans (snap)
Cranbernes
Cucumbers
Eggplants
Grapefruit
Lemons
Limes
Mangos
MelonsCantaloupes
Honey Dew
Caaaba
Crenshaw andPersian
tureP
3&38
36
4@55
45
36
45
45
50
52
4548
36
4$50
45-50
4=
Ch5mcter of injury whenstored between 8P F and
safe temperature[ntemal browning, brown
core, soggy breakdown,sott scald.
Chill damage
Grayish-brown discolora-tion of flesh.
Dull color when ripened.
Pitting and russeting.
Rubbery texture, redflesh.
Pitting, water-soakedspots, decay.
Surface scald, Altemariarot.
Scald, pitting, waterybreakdown.
Pitting, membranousstaining, red blotch.
Pitting
Grayish scaldlike discolor-ation of skin, unevenripening.
Pitting, surface decay
Pitting, surface decay,failure to ripen.
Pitting, surface decay,failure to ripen.
Pitting, surface decay,failure to ripen.
DOD 4145.1Mt-1
Approxi-matelowestsafe
tempem- Ch.amcter of injury whenture stored between $& F and
CommodityWatermelons
okra
Olives, fresh
Orariges, Califor-nia and Arizona
Papayas
Peppers, sweet
Pineapples ●
Potatoes
Pumpkins andhardshellsquashes
Sweetpotatoes
TomatoesRipe
Mature-green
P40
45
45
38
45
45
45-50
38
50
55
4&50
55
safe temperaturePitting, objectionable fla-
vor.
Discoloration, water-soaked areas, pitting,decay.
Internal browning
Pitting, brown stain
Pitting, failure to ripen,off flavor, decay.
Sheet pitting, Altemariarot on pods and calyxes.
Dull-green when ripened
Mahogany browning(Chippewa and Segao),sweetening.
Decay, especially Alter-nsria rot.
Decay, pitting, internaldiscoloration.
Watersoaking and soften-ing, decay.
Poor color when ripe; Al-temaria rot.
(4) Recommended average storage period forfrozen perishable subsistence.
(a) Temperature. Storage temperature forall frozen subsistence items shall not exceed &F.During shipment the temperature shall not behigher than 10° F. For ice cream the recommendedtemperature is – 100 F and in no case should thetemperature exceed 0° F.
(b) Condition. The recommended averagestorage periods listed for frozen items are based onthe assumption that products delivered to the Gov-emrnent were processed and procured in accord-ance with current specKlcations and were in goodcondition at time of delivery. Condition should bethe deciding factor when determining if an item issuitable for shipment to an oversea area. Exceptionto this rule is listed in ~ below. In no case should
--
DOD 4145.19-R-1
a product received in a thawed state be refrozen forstorage. Thawing will reduce the average storagelife of most frozen subsistence items below the de-sired economical storage period.
(c) Puckuging. The nature and condition ofthe packages are important factors which influencestorage life expectancy. Example: packaging ma-terials permeable to water vapor or which are de-fective will permit dehydration by sublimation(freezer burn) or other defects and materially de-tract from the quality and appearance of the stored
~~’: ~~ ‘product. ,~.pfigrti should be established to reseal“ or””repackage all damaged frozen cargo before it is
stored or transshipped.(d) Detection of deterioration. Deterioration
due to time in storage and/or variations in temper-atures can be detected by organoleptic inspectionfor such defects as dehydration (freezer burn), un-due softness or mealy texture, discoloration, offodor, evidence of weeping and evidence of rancidityand/or mold.
(e) Initiut quality orgrude. The initial qualityof a product at time of receipt by the Governmentis an important factor which influences storage lifeexpectancy. Initial quality of the product is deter-mined by method of processing and handling, aswell as the grade of the ingredients.
15 September 1979
(/) Limitations. Frozen subsistence itemswith a recommended average storage life of 3months or less should not be stored for shipment . . . . . . . . . . .to overseas areas. Such items will have exceededthe recommended storage life prior to issue in over-seas area. Prior to shipping frozen subsistenceitems with a recommended average life of less than6 months, a careful inspection by veterinary per-sonnel should be made with a view toward assuringthat there is sufficient storage life remaining to en-able routine issue within the overseas command.
b) APm”mutc storage lye. Storage life isthe total elapsed time from date of pack to date ofissue for immediate consumption. The approximatestorage life given in tables below is the best esti-mate of expected life, based upon experience gainedthrough subsistence procured and stored in accord-ance with the applicable specifications and regula-tions. Specific lots of subsistence maybe expectedto show signs of quality loss within z 20% of the timelisted. Therefore, procedures shall be establishedto provide surveillance from time of receipt untilthe subsistence is issued and consumed. The fre-quency of inspection should be established throughactual experience with various products, and as -. -.—.
prescribed in pertinent military publications.
Table 5-6. Storage life of frozen subsistence at 0° F or below.
Approz. Storuge Life(Month@
Apples ----.- . . . . . . . . . . --------------------------- ---------------- 18Apple juice, concentrated ---------------------------------------- 30Asparagus ------------ --------- ----------- -------- ---------------Baconz”s
12
preii-ied ---------. ------- ----------- ------- ------- -------- --- 9slab, type I -------------------------------------------------- 5%slab, type H ..----. -.. -.. -----. -----. --. --.--. --.--. --.-.-.-: 12sliced, type I ------------------------------------------------ 1Y2
sliced, type I, vacuum packed ------------------------------- 3sliced, type H ----------------------------------------------- 2%!sliced, type H, vacuum packed ------------------------------ 5%Canadian ---------------------------------------------------- 6
Beansgreen ------- --------- ------- --------- --------- ------------ --- 12lima --------------------------------------------------------- 14wax --------------------------------------------------------- 12
See footnotes at end of table.
S92
15 September 1979
Table 5-6-Continued
DOD 4145.19-R.-1
Approx. Storage Life(Months)
:. . . . . . . . . . . . . . .~, ...:.,..= .,.GA.. . . .
..+----
Beet*,, boneless, fabricated -----------------------------------------
carcass, wholesale cuts --------------------------------------corned --- - . - --------- - ---------------------------------------cutlets, boneless (restructured) . . . ---------------------------diced and diced (restructured --------------------------------dried, sliced -------------------------------------------------
,,- .ground -- . . . . . . . - . - . . . . . . . . . . . . ..- - ------------------------ - -.: .. - ,. “groimd patties’ -----------------------------------------------
liver, whole or portion cut -----------------------------------tongue, fresh ------------------------------------------------tongue, cured or smoked, type 1 ----------------------------tongue, cured or smoked, type 2 . ---------------------------
Blackberries . . ..--------. -------." .'-------------------------------Blueberries ------------------------------------------------------Bologna2’9
Lebanon ------------------------------------------------------50% beef ----------------------------------------------------60% beef ----------------------------------------------------75% beef ----------------------------------------------------
Boysenberries, dewberries, loganberries, youngberries ----------Bread dough2 ----------------------------------------------------Bread yeast raised (and rolls fresh)2 -----------------------------Broccoli ----------------------------------------------------------Brussels sprouts -------------------------------------------------Burritos ---------------------------------------------------------Butter prints and patties2 ----------------------------------------Cakes, coffee, layer, loaf, cheese --------------------------------carrots ----------------------------------------------------------Cauliflower . -----------------------------------------------------Cervelat:2*9
dry . . . . . . . . --------------------------------------------------soft (thuringer) ----------------------------------------------
Cherries, RTP and dark, sweet, pitted --------------------------Cheese, pizza blend, shredded -----------------------------------Chicken:*-s -----------------------------------------------------parts, cut up, ready to cook ---------------------------------whole, ready to cook ----------------------------------------
Chitterlings:raw - ------ . -- - -------- -- . - ------------ - ----------------------precooked ---------------------------------------------------
Clams, shucked2 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . ..-Corn --- -. ---------- --- --- - - . . . . . . . . . . ..- - ------------------------Corn on the cob --------------------------------------------------Crabs -- -- ----- ------ - --- -----------------------------------------
See footnotes at end of table.
1212699
12964464
1818
8%434
618
66
14126
18122414
634
2412
68
10
368
2498
&93
DOD 4145. MLR-1
Table &&Continued
15 September 1979
Approx, Storage Life(Monthu)
..<- . ... . . . . . . .
. . .
Cranberry juice cocktail . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . -Crawfish tail . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . -------- . . . . .Dates . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . ..-Duc~ . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . ..-Egg roll . . . . . -----------------------------------------------------EggX
whole (including table grade)z . . . . . . . . . . . . . . . . . . . . . . . . . . . . ..-whitesz -------- -------- -------- . . . . . . . . . . . . . . . . -------- . . . . . .
., .. . . . .yokea, mqgai’ed”or salt added2 -- . . . . . . . . . . . . ..-. -... -..... ---Enchiladas . . . . . . ..- . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . -------- . . . . . .Fish:
fish inlets, steakszfatty (mackerel, salmon) . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .moderately fatty (halibut, perch, roc~sh) ----------------lean (cod, haddock, flounder) . . . . . . . . . . . . . . . . . . . . . . . . . . . ..-
fish sticks and portions . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
FranMurters-50 percent porWStype 1, carton . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . ..-type I, flexible package . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .type II, carton . . . . . . . . . -------- -------- . . . . . . . . . . . . . . . . . . . . .type H, flexible package . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . ..-type III, flexible package . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . ..-type HI, can with thaw indicator . . . . . . . . . . . . . . . . . . . . . . . . . ..-
Grape juice, concentrated . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . ..-Grapefruit juice, concentrated . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .Grapefruit-orange juice, concentrated ----------------------------Grapefruit sections . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .Greens, le@ ------- . . . . . . . . . . . . . . ------- ------- ------- ------- ---Hams:z
boneless, cooked . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . ..-Ice cream, sherbets or ices -------- -------- -------- -------- ------Ice cream, novelties ---------------------------------------------Lamb:2
boneless, fabricated . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .carcass, wholesale cuts . . . . . . . ------- ------- . . . . . . . . . . . . . . ---cutlets, boneless (restructured) . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .slices, chops ------- .- . ..-. ------- ------- -------- ------- ------telescoped --------- . . . . . . . . -------- -------- -------- . . . . . . . . -.
Lard -------------------------------------------------------------Lemon juice, concentrated . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .Lemonade, concentrated . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .Lime juice, concentrated -----------------------------------------Lime juice, single strength . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . ..-Lobster tai12 . ------- -------- -------- --------- -------- -------- -----Lobster, whole2 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . ..-
248
12106
1212126
36
11-121 - 2 Iessthan above
Y2
12%6
12152424241214
693
121299
121218181818
88
.—. . . .
See footnotes at end of table.
,.ti
15 September 1979 DOD 4145.19-R-1
Table 5-&-ContinuedApproz. Storage Life
(Monthe)
,., ,., . . . .
,. ‘::
Luncheon lo&s --------------------------------------------------
zanicotti . . . . . . . ..- ------ --------------- ----------- --------------argarine, prints and pattiesz -----------------------------------
Meal, precooked, (TV dinners, pot pies, etc.)l’G ------------------Milk fat anhydrous2 ----------------------------------------------Milk, pasteurized, homogenisedz ---------------------------------Milk, aseptically processed and packaged2 -----------------------Milk, whole, concentrated2’4 --------------------------------------
‘okra “------- . . . . . . . . . . . . . . . . . . . . . . . . . . . . ------------- -------------Onion rings, frenchfriedandmw --------------------------------Orange juice, concentrated --------------------------------------Oystersz . . . . . . . ------- ------- . . . . . . . . . . . . . . . ---------------------Pastrami --------- -------------- ---------------- ------- ---.-.---.-Peaches - ------ ------- . . ----- . . . . . . . ----- -- . . . . . . . . . . - ------------Peas:
Mack eye .- ---- ----- .- ------- - . . . . . . . . . . . . . . . . . ----------- - . -dehydrofrozen ----------- ------------------------------------green - ------------------------------------------ - -------- ----
Peas and carrots -------------------------------------------------Pepperoni --------------------------------------------------------Pep&rs ----------------------------------------------------------Pies, fruit, baked and unbaked:2
cream filled --------------------------------------------------fruit filled . . -- - - - - -. - - . - . - ------- - . ------- - - ---- - ---.-.----.-
Pineapple --------- ----------- ------------------ ------- -------- ---Pineapple juice, concentrated ------------------------------------h-:---: --------------------------------------------------------Pizza shells2 ------------------------------------------------------Pork*
barbecued ---------------------------------------------------cutlets, boneless (restructured) ------------------------------diced and diced (restructured) -------------------------------hocks, feet --------------------------------------------------hocks, smoked -----------------------------------------------loin, boneless, fabricated ------------------------------------slices, chops -------------------------------------------------wholesale cuts -----------------------------------------------
Potatoeswhite, french fries, precooked rounds -----------------------white, hash brown -------------------------------------------
Rabbit?ready-to-cook -- -- - - - - - - - - - -. - - . ------ - -- ----- - ..- . - - --- - -- ---ready-to-cook, cut UP ----------------------------------------
Raspberries -- . - - . -- . - - -- - . - . --- - --- . - . ----- - - .-.. - - ---------- - ..-Rhubarb --- - - . - -- - . ---- - ----- - -.. - ----- - - - ---- - .- - . - - -. - ------ - -.Ravioli - - - -- . - - - - -- - -- - -- --- . . . . ------------ - ---- - --------- - ..----
See footnotes at end of table.
346
126
12111
181424
86
18
121414146
14
6121224
66
68863888
1212
88
1824
6
S95
L
DOD 4145.19-R-1
Table ~ontinued
15 September 1979
Approx. Storu.ge L$e(Months)
s~~:2,3
cooked --------- --------------------- -------------------------“w ----------------------------------------------------------
Sausage$’3beef ------- ---------------- ----------- ------- ------- ---------liver ---------------------------------------------------------New England style ------------------------------------------pork, bulk style ---------------------------------------------
“ porklinks:type I, carton ---... -:-------------------------------------type II, carton .---------------, ---------------------------type III, carton --------- . ------------ . ------- - ------- . ----type III, can ---- - --- ---- . ----- . . --------- . --- - --- - . . . . ----
pork, precooked, Polish, Italian -----------------------------pork and beef, precooked . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . ..-
Scallopsz . ------- - ---------- - --- . --- - ---------------- -. ------ - --- -Scrapple - ---------- . .- - -... - .-. . --- - ------------------------ . --- .s~p:27
raw, peeled/unpeeled ----------------------------------------raw, breaded, molded ---------------------------------------
Soupsb - ------------------------ . --- . -------------- --- . . - - --------Spinach -.. - ---------------- - --- -------- ----- . ------ . ----- ..- -----Spinach, chopped ------------------------------------------------Squash, summer and fall, cooked --------------------------------Strawberries -----------------------------------------------------Succotash --------------------------------------------------------Sweet goods, yeast raised2 ---------------------------------------Tamales ----------------------------------------------------------Topping, dessert -------------------------------------------------Tortillas, corn or wheat . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .Turkey:*
boneless, cooked ---------------------------------------------boneless, raw ------------------------------------------------whole, ready-to-cook ------- ------- -----.------ --------- -----gi==ds --------------- ------- -------- ---------- -------- -----
Veal:*cutlets, boneless, breaded (restructured) --------------------diced, cutlets, breaded --------------------------------------boneless, fabricated -------- -------- -------- -------- -------- .carcass, wholesale cuts ------- ------- ------- --.---- . . . . . . . . . .semi-boneless .------- .---. -., --------------------------------
Vegetables, mixed -----------------------------------------------Waffles* ------- ------- -------- ------- ------- ------- ------- . . . . . . . -
345
63-4
43
Y4
239
a686
88
12141024151226
2418
7796
99
12121212
6
. . . . . . .,.,.-. >.., ..>,., .,,
. .+.,. .. . .
.&.
1 Any evidence that meal has been thawed is reason for discarding.2 Many of the products listed herein are also storable under chill conditions
(above 3% F). See a(4)
. .
... . . . . .------ ..” -... . . . . . . . . . .
. . .-..
15 September 1979 DOD 4145.19-R-1
3 These products suffer deteriorative changes as a result of freezing. If frozenstorage is necessary, storage times indicated WN tend to minimize ranciditydevelopment.
4 Storage life above 0° F is 4 months.5 Cream style soups which have broken down during freezing will be satisfac-
tory when heated.b These meals may be used for their intended purpose up to 9 months after
date of pack provided surveillance inspections performed at least every 30 dayssubsequent to the 6 months period result in the product being accepted forconsumption.
7 The quality of frozen shrimp will deteriorate within 30 days if held between. . , 1 . : .,.. 14° “and 18””F.
(5) Chill storage of perishable subsistence frez-ing point, storage temperature, relative humidityand storage life. The following table (table 5-7) isfor the guidance of personnel in computing the stor-age life of subsistence held in chilled storage. Manyof the considerations mentioned in paragraph a(1)above are applicable to chilled storage. The storageperiods given are applicable only to products proc-essed and procured in accordance with specifica-tions.
(a) Temperature. Chill storage is generallywithin a temperature range of 32-35° F. For some
—.--:. items, better quality is maintained at temperatureshigher or lower than these and are shown as ac-‘,, .cepted storage temperature. Some items are dam-aged by slow freezing, for these, the averagefreezing points are given.
(b) Humidity. Preferred relative humiditiesshown in the table are those which best inhibit the
gain or loss of moisture in the item. Storage athigher relative humidities may allow water to con-dense on or be absorbed in the item, while at lowerrelative humidities, the item may dry and shrink.
(c) Approximate storage life. Storage life isthe total elapsed time from date of pack to date ofissue for immediate consumption. The approximatestorage life given in table 5-7 is the best estimateof expected life based upon experience for subsist-ence procured and stored in accordance with appli-cable specifications and regulations. Specific lots ofsubsistence may be expected to show signs of majorquality loss within &20% of the time listed. There-fore, procedures shall be established to provide su-surveillance from time of receipt until the subsistenceis issued and consumed. The frequency of inspectionshould be established through actual experiencewith various products, and as prescribed in perti-nent military publications.
Table 5-7. Chill storage of perishable subsistence.
Item
Artichokes, globe . . . . . . . . . . . . . . . . . . . .Artichokes, Jerusalem . . . . . . . . . . . . . .Applesg . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Red delicious, Washington . . . . .Apncotss . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .@MUWUS, fresha”’9 . . . . . . . . . . . . . . . . .
to prevent chdl damage duringextended storage . . . . . . . . . . . . . . . . .
Avocados:cold t.olerants Mexican & Gua-temala var. usually roughskinned . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .cold intolerant West Indian var.usually smooth skinned . . . . . . . . . .(summer months)
See footnotes at end of table
AverageFreezing
Point
302329303031
. . . . . . . . . . . . .
31
m
Acceptedstorage
Tempxature
323232323232
36
40-45
55
PreferredRelative
Humidity %.
9530-100
90909095
95
35-90
8L90
ApPmximateStorage Ltie
(DaytJ
14150
See Note 2See Note 2
7–2110
14-21
14-28
14
5-97
i
DOD 4145.19-%1 15 September 1979
Table 5-7. Chill storage of perishable subsistenc~ontinued
,.. . . . . . ’ ” ..,. . . . . .
Item
Bacong
shtb, type I . . . . . . . . . . . . . . . . . . . . . . . . .slab, type II . . . . . . . . . . . . . . . . . . . . . . . .sliced, type I . . . . . . . . . . . . . . . . . . . . ..-sliced, type 1, vacuum packedsliced, type H . . . . . . . . . . . . . . . . . . . . . .sliced, t~ 11, vacuum packed
,Banamqgreen ““. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .B=%:
green or waxed . . . . . . . . . . . . . . . . . . . .lima, unshelled, shelled . . . . . . . . .
Beeficarcass and wholesale cute . . . . .corned . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .dried, sliced . . . . . . . . . . . . . . . . . . . . . . . .ground . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .tongue, fresh . . . . . . . . . . . . . . . . . . . . . . .tongue, smoked . . . . . . . . . . . . . . . . . . .
Beets, bunch . . . . . . . . . . . . . . . . . . . . . . . . . .Beets, topped’l . . . . . . . . . . . . . . . . . . . . . . .Bemies, black, rasp, logan, boy
sen, young, dew . . . . . . . . . . . . . . . . . . .Berries, straw . . . . . . . . . . . . . . . . . . . . . . . .Blueberries . . . . . . . . . . . . . . . . . . . . . . . . . . . .Bologna$’
Lebanon . . . . . . . . . . . . . . . . . . . . . . . . . . . . <50 percent beef . . . . . . . . . . . . . . . . . . .
Broccolis . . . . . . . . . . . . . . . . . . . . . . . . . . . . . ..!Brussel sprouta . . . . . . . . . . . . . . . . . . . . . .Butter, prints and patties . . . . . . . .
Cabbage:red . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .summer types . . . . . . . . . . . . . . . . . . . . . .winter types . . . . . . . . . . . . . . . . . . . . . . . .Chinese, table ready shredded
cantaloupe:hard ripe’ . . . . . . . . . . . . . . . . . . . . . . . . . . .fullalip . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Camota+=table ready, sliced . . . . . . . . . . . . . . . .mature, topped . . . . . . . . . . . . . . . . . . . .immature, topped . . . . . . . . . . . . . . . . .bunch . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Caaaba melon . . . . . . . . . . . . . . . . . . . . . ...4Cataup
boat, envelopes” . . . . . . . . . . . . . . ...4cup, foil pouch” . . . . . . . . . . . . . . . . . . .
Cauliflower>’ . . . . . . . . . . . . . . . . . . . . . . . . . .Celeriac . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
AvengeFreezing
Point
. . . . . . . . . . . . . .
. . . . . . . . . . . . . .
. . . . . . . . . . . . . .
. . . . . . . . . . . . . .
. . . . . . . . . . . . .
. . . . . . . . . . . . . .
31. . . . . . . . . . . . . .
3131
. . . . . . . . . . . . . .
. . . . . . . . . . . . . .
. . . . . . . . . . . . . .
. . . . . . . . . . . . . .
. . . . . . . . . . . . . .
. . . . . . . . . . . . . .3130
313130
. . . . . . . . . . . . . .
. . . . . . . . . . . . . .3131
. . . . . . . . . . . . . .
31.7313131
3030
3030313030
. . . . . . . . . . . . .1
. . . . . . . . . . . . .!3130
AccePtedStorage
32-3532-353=532=353X+53W
4S5032
32-3632-35
32-3532-353Z35
3232
323232
3X3.53s
3232
32-35
323232
33-35
36
3235323232
45-50
50503232
PreferredRelative
Humidity %
85-9065-90WwO65-9085-9035-90
99585
9595
85-9065-90. . . . . . . . . . . . . .SW85-90&w
9595-1oo
9590-9590-95
6s9065-90
9595
Less than55
95-1oo95-1oo9s100
. . . . . . . . . . ..-,
90-9590-95
. . . . . . . . . . . . .WL1OO96-1oo9tw3
90
30-90. . . . . . . . . . . . .
959P1OO
ApproximateStorage Life
(Days)
427014212135
7–lo‘Al
7-1o7
l&149-11
43FA23542l&14
mm
2-35-7
14
6012
10-1421-35
30
21-422142
90-1207-1o
155-14
10-14i5&27028-421L14
160365
14-2890-120
See footnotes at end of table
:.~.:, ..::. .+.:.:
~. . . . . . . . . . .
15 September 1979 DOD 4145.19-R-1
Table 5-7. Chill storage of perishable subsistencgontinued
hem
yeky:northern grown’] . . . . . . . . . . . . . . . . .California or Flondaz’ . . . . . . . . . . .
Cervelat?dry’” . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .soft (thuringer ) . . . . . . . . . . . . . . . . . . .
Cherries, sweet81S . . . . . . . . . . . . . . . . . . .,. ,. Chicory . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .Chives, potted ;., . . . . . . . . . . . . . . . . . . . . .
Cheese:blue veined, natural . . . . . . . . . . . . . .cheddar, natural . . . . . . . . . . . . . . . . . .cottage . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .cream (hot pack process) . . . . . . .mozzarella, natural . . . . . . . . . . . . . . .process American, piemento or
Swiss loaf . . . . . . . . . . . . . . . . . . . . . . . . .sliced ‘. . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
parrnesan, natural . . . . . . . . . . . . . . . .pizza blend . . . . . . . . . . . . . . . . . . . . . . . . . .provolone, natural . . . . . . . . . . . . . . . .Romano, natural . . . . . . . . . . . . . . . . . .Swiss, natural . . . . . . . . . . . . . . . . . . . . .
Chocolate drink . . . . . . . . . . . . . . . . . . . . . .Clams, shucked . . . . . . . . . . . . . . . . . . . . . . .Cookie dough . . . . . . . . . . . . . . . . . . . . . . . . .Corn on the cob, top-iced’ . . . . . . . .Cranberry:
fresh . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .sauce, cup” . . . . . . . . . . . . . . . . . . . . . . . . .
Cream:half and half, including filled .,sour, cultured . . . . . . . . . . . . . . . . . . . . . .table, including filled . . . . . . . . . . .whipping . . . . . . . . . . . . . . . . . . . . . . . . . . . .whipping, ultra-pasteurizec(UP)= . . . . . . . . . . . . . . . . . . . . . . . . . . . . . ...<
Crenshaw melon . . . . . . . . . . . . . . . . . . . .Cucumbers . . . . . . . . . . . . . . . . . . . . . . . . . . . .Currants . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .DaSheens, (taro root) . . . . . . . . . . . . . .Dates, pitted, cured:
cane sugar types . . . . . . . . . . . . . . . . .invert sugar types . . . . . . . . . . . . . . .
Eggnog . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .Eggnog (LJP~) . . . . . . . . . . . . . . . . . . . . . . .Eggs, shelled
fresh . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .oil processed . . . . . . . . . . . . . . . . . . . . . .
Egg plantso . . . . . . . . . . . . . . . . . . . . . . . . . . .
AveregeFreezing
Point
3131
. . . . . . . . . . . . . .
. . . . . . . . . . . . . .293030
. . . . . . . . . . . . . .2530
. . . . . . . . . . . . . .
. . . . . . . . . . . . . .
25. . . . . . . . . . . . . .. . . . . . . . . . . . . .. . . . . . . . . . . . . .. . . . . . . . . . . . . .. . . . . . . . . . . . . .
2529
. . . . . . . . . . . . . .
. . . . . . . . . . . . . .31
30. . . . . . . . . . . . . .
31313131
3130313030
15
2828
272791
Acceptedstorage
Temperature
3232
32-3532-3530-313X343-5
32-3530-3432-3532-35
35
32-3532-3532-35
3535
32-3532-3532=353’2-35
3232
36-4050
32-3532-3532-8532-35
3-545-5050-5531-324!%47
3232
32-3532-35
29-312W3145-50
PreferredReletive
Humidity %
9595
7&8085-9090-958S9590-98
7 0 - 7 56S70. . . . . . . . . . . . . .7&7570-75
65-7065-7070-7570-7570-7570-7570-75. . . . . . . . . . . . . .. . . . . . . . . . . . ,.. . . . . . . . . . . . . .
95
90-95. . . . . . . . . . . . . .
. . . . . . . . . . . . . .
. . . . . . . . . . . . . .
. . . . . . . . . . . . . .
. . . . . . . . . . . . . .
. . . . . . . . . . . . . .90-9590-9590-95
98-1oo
7(L7676
. . . . . . . . . . . . . .
. . . . . . . . . . . . . .
80-8570-80%95
ApproximateSturege Lile
(Deys)
30-6035-42
4514
14-2110-30
14
180540
1412030
54036U360180360360360
74
904-8
60-120180
7141010
8414
10-1410-14
60-120
180180
1484
150-18015G180
7-1o
<.,.
See footnotes at end of table
5-99
.
DOD 4145.19-R-1 15 September 1979
Table 5-7 Chill storage of perishable subsistenc~ontinued
Item
Elderberry . . . . . . . . . . . . . . . . . . . . . . . . . . . . .Feimel . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .Figs, fresh . . . . . . . . . . . . . . . . . . . . . . . . . . . . .FrarMUrters, 50 percent beef, 50
percent pork:’type I, carton . . . . . . . . . . . . . . . . . . . . . .type I, flexible package . . . . . . . . .type II, carton . . . . . . . . . . . . . . . . . . . . .
. . . . . . . .. . . . . t~ II, ,flexible” package . . . . . . .~~ French “dressing, “cup, boat or en-
velope . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .Fruitcake, fresh . . . . . . . . . . . . . . . . . . . . . .Fruits, dried . . . . . . . . . . . . . . . . . . . . . . . . . .Garlic, dry . . . . . . . . . . . . . . . . . . . . . . . . . . . . .Ginger, rhizomes . . . . . . . . . . . . . . . . . . . . .Gooseberries . . . . . . . . . . . . . . . . . . . . . . . . . . .Grapefruit16.17 . . . . . . . . . . . . . . . . . . . . . . . . .Grapefruit, Florida September tc
February harvestl’.17 All Calif.& Arizona . . . . . . . . . . . . . . . . . . . . . . . . . . .
Grapefruit, sections . . . . . . . . . . . . . . . . .Grapes:
American, types’ . . . . . . . . . . . . . . . . .European, types . . . . . . . . . . . . . . . . . .
Greens:endives, escarole” . . . . . . . . . . . . . . .collards, kale, rape, beet, mus.
tard tumip,s chicory . . . . . . . . . .Ham:’
cured, canned . . . . . . . . . . . . . . . . . . . . .,boneless, cooked . . . . . . . . . . . . . . . . .smoked’” . . . . . . . . . . . . . . . . . . . . . . . . . . .
Honeyball, melon . . . . . . . . . . . . . . . . . . .Honeydew, melon . . . . . . . . . . . . . . . . . .Horseradish, prepared . . . . . . . . . . . .Horseradish, root . . . . . . . . . . . . . . . . . . .Huckleberries . . . . . . . . . . . . . . . . . . . . . . . .Jams, jellies, preserves:
boat, envelope” . . . . . . . . . . . . . . . . . .cup, foil pouch” . . . . . . . . . . . . . . . . . .
Kohlrabia . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .Kumquats . . . . . . . . . . . . . . . . . . . . . . . . . . . . .Lamb, carcass, wholesale cuts’ .Lard, service style . . . . . . . . . . . . . . . . .Leeka . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .Lettuce, iceberg, individual:
wrapped in polystyrene film’zLettuce, leaf, romaine . . . . . . . . . . . . .Lettuce, table ready, whole o
chopped . . . . . . . . . . . . . . . . . . . . . . . . . . . . .Lobster, live in water . . . . . . . . . . . . .Lemons fi . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
See footnotes at end of table
5-1oo
AverageFreezing
Point
303027
. . . . . . . . . . . . . .
. . . . . . . . . . . . . .
. . . . . . . . . . . . . .
. . . . . . . . . . . . . .
31. . . . . . . . . . . . . .22-26
30. . . . . . . . . . . . . .
3030
30. . . . . . . . . . . . .<
3028
31.9
31
. . . . . . . . . . . . .,
. . . . . . . . . . . . .
. . . . . . . . . . . . .3130302929
. . . . . . . . . . . . .
. . . . . . . . . . . . .3029
. . . . . . . . . . . . .
. . . . . . . . . . . . .31
3232
32. . . . . . . . . . . . .
30
Acceptedstorage
I’empemture
31-323232
32-3532-3532+532-35
5040
32403255
31-3250
35-45
3230
32
32
3=532-353%3546904=0
323W32
32
505032
33-3532-35
4532
32443244
32-34
55
FreferredRelative
Humidity %
90-95%988%90
85-9085-90EZXX385-90
%9050-6050-6065-70
6590-95&w
8690. . . . . . . . . . . . . .
8590-95
95
95
60-6585-90854)090-9590-95. . . . . . . . . . . . .
35-1oo
80-90. . . . . . . . . . . . .
95W90
8590-95
95
9s1009s100
. . . . . . . . . . . . .
. . . . . . . . . . . . .8HXI
ApproximateStorage Life
. . . . . .
(DaYs)
60-12060-120
7–lo
10213535
8CM0300
80--3608(L21O
18014-282M2
28540
21-5660-180
14-21
10-14
2702828
21-2821-28
90100-360
7-1o
180365
14-2860-120
7-1o120-240
30-90
14-21M
fA77
30-90
15 September 1979 DOD 4145.19-R-1
Table &7 Chill storage of perishable subsistenc~ontinued. . . . . . . . . . .. . . . . . . . . . . . .
“,.>.: _ .
Item
~rncm juice , reconstituted, ind.serving, pkg. . . . . . . . . . . . . . . . . . . . . . . .
Limes . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .Luncheon, loaf . . . . . . . . . . . . . . . . . . . . . . . .Mangoes . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .Margarine, prints and pattiesl . . .Meal, combat, individual . . . . . . . . . .Mill$,., ,”
. , . . . , ., ../.buttermilk .- . . . . . . . . . . . . . . . . . . . . . . . .chocolate flavored . . . . . . . . . . . . . . . . .chocolate flavored (UPP . . . . . . .concentrated . . . . . . . . . . . . . . . . . . . . . . .fluid, pasteurized, all types . . . .fluid, homogenized (UPP . . . . . .ice, mix, fresh, liquid . . . . . . . . . . . .shake, mix, fresh, liquid . . . . . . . .
Mushrooms . . . . . . . . . . . . . . . . . . . . . . . . . . . .Mustard:
boat, envelope” . . . . . . . . . . . . . . . . . . .CUP, foil pouch17 . . . . . . . . . . . . . . . . . . .
Nectarines . . . . . . . . . . . . . . . . . . . . . . . . . . . . .okra . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
,.,,
Olives . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .Onions: 13
Bermuda, dry . . . . . . . . . . . . . . . . . . . . . .globe, dry . . . . . . . . . . . . . . . . . . . . . . . . . . .green, top-iced . . . . . . . . . . . . . . . . . . . .Spanish . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .peeled or green, table ready . .
oranges:California= Arizona . . . . . . . . . . . . . .Florida, Texas . . . . . . . . . . . . . . . . . . . . .Temple, Tangelos . . . . . . . . . . . . . . . . .sections . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Orange juice . . . . . . . . . . . . . . . . . . . . . . . . . . .Oystem-, shucked in ice . . . . . . . . . . . .Papaya . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .Parsley . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .Parsnips . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .Peaches* . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .Peanut buttmv
boat, envelope . . . . . . . . . . . . . . . . . . . . .cup, foil pounch . . . . . . . . . . . . . . . . . . .
Pears8.7”s . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .Peas, unshelled . . . . . . . . . . . . . . . . . . . . . . .Peppem, sweet . . . . . . . . . . . . . . . . . . . . . . .Peppers, dry, chili . . . . . . . . . . . . . . . . . . .Pepperoni, drye . . . . . . . . . . . . . . . . . . . . . .Persian melons . . . . . . . . . . . . . . . . . . . . . . .Persimmons . . . . . . . . . . . . . . . . . . . . . . . . . . .Pies
fruit, fish . . . . . . . . . . . . . . . . . . . . . . . . . .fried, fresh . . . . . . . . . . . . . . . . . . . . . . . . . .
See footnotes at end of table
AverageFreezing
Point
3029
. . . . . . . . . . . . . .30
. . . . . . . . . . . . . .
. . . . . . . . . . . . . .
3 12929293031313130
3030302929
3130
30.43131
303030
30. . . . . . . . . . . . . .
30303030
. . . . . . . . . . . . . .
. . . . . . . . . . . . . .293131
. . . . . . . . . . . . . .
. . . . . . . . . . . . . .31!2a
. . . . . . . . . . . . . .
. . . . . . . . . . . . . .
Acceptedstorage
Tempenture
50
32-3555
32-3532
32-3532-36=532-3532-35Z&K3X353X353%34
5050
31-324&504&50
32323232
32-35
404432
36-4035-45
32
3232
31-32
50so
294132
45-503-
4&5030
3535
PreferredRelative
HumicHty %
. . . . . . . . . . . . . .
3!H0&wo8!%904&70
50
. . . . . . . . . . . . . .
. . . . . . . . . . . . . .
. . . . . . . . . . . . . .
. . . . . . . . . . . . . .
. . . . . . . . . . . . . .
. . . . . . . . . . . . . .
. . . . . . . . . . . . . .
. . . . . . . . . . . . . .90
%&W. . . . . . . . . . . . . .
909fL9585-90
65-70t&70
956s7065-70
65-9085-909CL95. . . . . . . . . . . . . .. . . . . . . . . . . . . .. . . . . . . . . . . . . .8690
95%100
90
80-908&909&95
959(L956(L7O7&80*95
90
8CL90
ApproximateStorage Life
(myB)
12042-56
1414-2160-W7 years
147
8467
341010
w
30270
14-2%7-1o
3(M30130-240
21–2690-1s0
L7
14-23540
214
7-2130-60
60-1801623
180366
See note 87-14
14-211302314
90-120
36
DOD 4145.19-R-1 15 September 1979
Table 5-7. Chill storage of perishable subsistencQontinued
Pineapple:rpature, greene . . . . . . . . . . . . . . . . . . . .ripe8 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Plums . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .Pomegranates . . . . . . . . . . . . . . . . . . . . . . . . .Pork, wholesale CUtae . . . . . . . . . . . . . . .Poultry, all forms . . . . . . . . . . . . . . . . . . . .Potatoes, sweet (cured at
,8& F)S.6 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .“Pomto&, whitd’
early crop, uncured . . . . . . . . . . . . . .early crop, cured before storagelate crop . . . . . . . . . . . . . . . . . . . . . . . . . . . . .peeled, table ready . . . . . . . . . . . . . . .
Potatoes, white, irradiated, LPPDPrunes, Italian . . . . . . . . . . . . . . . . . . . . . . .Pumpkins . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .Quinces . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .Radishes:
spring, topped, poly bag . . . . . . . .spring, table ready . . . . . . . . . . . . . . .winter, topped . . . . . . . . . . . . . . . . . . . . .
Rhubarb . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .Rolls, brown and serve . . . . . . . . . . . .Rutabagas, topped . . . . . . . . . . . . . . . . . .Salad dressing, cup, boat, enve-
lope?’ . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .Salmon steaks . . . . . . . . . . . . . . . . . . . . . . . .Salami:g.lo
dry . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .cooked . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Sak@ . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .Sausage:s
liver . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .New England style . . . . . . . . . . . . . . .pork links:
type I . . . . . . . . . . . . . . . . . . . . . . . . . . . . .t y p e ” I I a n d111 . . . . . . . . . . . . . . . .
pork bulk . . . . . . . . . . . . . . . . . . . . . . . . . . . .Scallops . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .Shfdlota . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .Shortening compound, can, car-
ton, cube . . . . . . . . . . . . . . . . . . . . . . . . . . . . .Shrimp, unpeeled, in ice . . . . . . . . . . .Syrup, imitation maple, cup, boat
or envelopei’ . . . . . . . . . . . . . . . . . . . . . . .Spinacha . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .Squash, fall and winter, Hubbard
acorn . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .butternut . . . . . . . . . . . . . . . . . . . . . . . . . . . .summer . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .to prevent chill damage during
extended storage . . . . . . . . . . . . . .Swiss chard’ . . . . . . . . . . . . . . . . . . . . . . . . . . .
See footnotes at end of table
AverageFreezing
Point
30303027
. . . . . . . . . . . . . .27
’30
3131313130303128
31313131
. . . . . . . . . . . . . .30
31. . . . . . . . . . . . . .
. . . . . . . . . . . . . .
. . . . . . . . . . . . . .30
. . . . . . . . . . . . . .
. . . . . . . . . . . . . .
. . . . . . . . . . . . . .
. . . . . . . . . . . . . .
. . . . . . . . . . . . . .
. . . . . . . . . . . . . .31.7
. . . . . . . . . . . . . .
. . . . . . . . . . . . . .
. . . . . . . . . . . . . .31.53030.53031
. . . . . . . . . . . . . .31
Acceptedstorage
Temperature
5&55453232
32-3530
50404035
404532
50-5531-32
323232323232
503-
32.s53%35
32
3Z3532X35
3X353X3532-35
32
32-35
5032
5050
32-40
4&5032
ReferredRelative
Humidity %
85-9085-9090-95
9085-90
M-1OO
8s90
90909095
85-9090-957&75
90
9595
)L1OO95
8CM3538-1oo
80-9085-90
75-8085-90
3EL1OO
8s908EA90
85-908s908EL90. . . . . . . . . . . . . .
95
ess than 55. . . . . . . . . . . . . .
8&3095
70-757675
5090
3095
APPrmimak ,-;.. . ..:. ., ..>.Storage Life
(Days)
21-2814
21-2814-28
55
.2CL21O
6012CL150.50-240
5-9380
14-218(MO00-90
21-2810-12
W120M-28
21120-180
9028
8014
60-120
1410
1421144
21-28
180014
3851-14
180
8(HO4-5
1LL141L14
15 September 1979 DOD 4145.19-R-1
Table S7. Chill storage of perishable subsistencAtmtinued
. . . . . . . . .
. Item
. . . . . . . ‘~
,.
Tangerines . . . . . . . . . . . . . . . . . . . . . . . . . . . . .Tomatoes: . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
mature, greensCG . . . . . . . . . . . . . . . . . . .pink . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .fiml, ripe . . . . . . . . . . . . . . . . . . . . . . . . . . . .full color development . . . . . . . . . . .
~ fikes; .Christmas, cut . . . . . . . . . . . . . .Turnips . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Veal and calf sides, wholesale cuts’Watercress . . . . . . . . . . . . . . . . . . . . . . . . . . . .Watermelon g . . . . . . . . . . . . . . . . . . . . . . . . . .Yeast, bakers:
active, dry . . . . . . . . . . . . . . . . . . . . . . . . . .compressed cake . . . . . . . . . . . . . . . . . .
Yogurt, plain or fruit flavored . . .
AverageFreezing
Point
30
31313131
. . . . . . . . . . . . . .
30. . . . . . . . . . . . . .
3131
. . . . . . . . . . . . . . .
. . . . . . . . . . . . . .
30
AcceptedSt.olage
Tempemture
32
670
45+032-35
22-3232
32-3532-3540-50
30-3930-323CX35
PreferredRelative
Humidity %
8&90
8MW38 5 - 9 08 5 - 9 08%98
859585
90-9585-90
60-7080-90. . . . . . . . . . . . . .
AppmminmteStorage Ltie
(Days)
14-28
7-21u“4-7
21 after de-velopmentof full color
60120-150
~.7
14-21
180-36030-90
30
Table 5-7. Footnotes
1 Soybean oil margarine is considered by some authorities to be less stablethan cottonseed oil margarine.
2 The length of time apples can be held successfully in cold storage at 32° F,unless otherwise specified, will vary with the variety, with the district wheregrown, as well as with their condition when harvested. Controlled atmosphere& extend storage life an additional 2 to 4 months,
Variety
Baldwin
Cortland
Delicious
Golden Delicious
Grsvenstein
Grimes Golden(some areas34+6° F)
Jonathan (some areas35-3& F)
McIntosh (some areaa38” F)
Storage pericd (month)
N o d M - u r n
4t05 7
3t04 5
4t05 8*
4t06 ~.
o t o 2 3
2t03 4
2t03 4
2t04 5
Vuiety
Northern Spy
Rhode Island
Greening
Rome Beauty
Stsymsn Winesap
Wealthy
WineSap
Yellow Newton(Calif. =S F)
York Imperial
StOrage wiod (months)
Normal Maximum
4t05 8
3t04 6
4t05 7
4t05 6
oto2 3
5-7 8
5t06 8 “
4t05 6
*Stm-ed in polyethylene bag liners (unsealed)9 Commodities not recommended for ex~rt, but which are suitable for im-
mediate use by shore activities and by ship; in port or shortly after sailing.4 Not recommended for export since the European type of grape from Cal-
ifornia with better keeping quality is available during the same period.
DOD 4145.1Ut-1 15 September 1979
Table 5-7. FootnoteAontinued5 Foothill grown lemons stored better than coastal grown lemons, especi@ly
late picked; at Receiving Markets only “Strong” lots of lemons should be stored. . . . . . . ..L.... . . ,-,7.:
and frequently inspected.G Damage will result if item is stored at lower temperature than indicated.
i 7 For best ripening, pears should be held at about 65° F. for 2 to 3 days priorto serving.
8 Pears-Length of safe storage for certain varieties of pairs.,
Length of storageStorage of Pear varieties at W to 31* F. Period (months)
rS@ed immediately after harvest at 30° to 31” F.,.’,. . . . . . . ...”.. ,MOU . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4t06*
~~ Btirtlett,. Cornice, Hardy and K.ieffer . . . . . . . . . . . . . . . . . . . . . . . . . . . 2t.03Bose and Seckel . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 3 to 4“Packam . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5t06
Winter Nelis . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6t07
* The storage life of Anjou, Bartlett, Bose and Cornice pears may be extended foran additional 1-2 months by packaging in pol yethelene linera.
$ Carcasses ad cub: Quarters, carcasses, and cuts of beef, lamb and vealshould be hung or placed on racks when in chill space. If such items are in a solidtiozen condition when received, stow compactly as possible in the freezer space.Frozen boneless beef should be stacked compactly. Veal carcasses or cuts, par-ticularly of the lighter weights and lower grades, are subject to rapid deterio-ration. Holding time of such items in the chill space should be held to a minimum.Fresh chilled pork cuts should be treated as highly perishable.
Variety meats and sausage: Such items are highly perishable. Hold storagetime to a minimum.
Cured and swwked meat: The keeping qualities of cured and smoked meatsdepend upon the type of cure, the length of smoking period, and the method ofpackaging. The storage life of such items is further influenced by the conditionof the storeroom with regard to humidity, temperature and sanitation.
Growth of mold and development of rancidity in hams and bacon can beretarded by stowing such items in the chill space for current consumption andin fiwezer space for seasonal stocks. Since the growth of mold on cured andsmoked meats is favored by the presence of condensed water, excessive humidityshould be avoided. If the relative humidity is higher than recommended, it isessential that good circulation of air be maintained.
Harris and bacon which have been individually wrapped in one or more layersof paper have a tendency to retain upon the surface of the meat any moisturewhich may have come fkom the product after wrapping. This moisture, in ameasure, stimulates mold tid bacterial growth. If hams so wrapped are held attemperatures of 45° For above for a considerable length of time, mold and slimewill form on the surface of the meat. Surface slime and mold make the hamunattractive and unpleasant to handle, but do not necessarily indicate spoilage.Accordingly, such products should be carefully inspected to determine how farthe mold has penetrated. In most cases, where only the surface is affected, themold can be removed from the meat by brushing with a stiff-bristled brush,wiping with a clean cloth moistened with a vinegar or salt-water solution, andallow-big to air dry. When the mold growth is heavy it maybe trimmed away.If the ham does not have deep cracks or abrasions, the meat underneath thesurface usually is found to be perfectly sound and wholesome. When mold growth
5-104
.. . . .-. ...;..~ ._., =..,.<. .“ +.::,.. <,.,
15 September 1979
Table &7.or spoilage is evidenced deeplysurvey is usually necessary.
Footnotes-Continuedbetween the muscles” and
DOD 4145.l%R-1
around the bone, a
10 Very susceptible to mold growth or surface. Inspect and wipe often.
. . . ” ,. .,.... . . . . . . . . .,. ,
11 This item keeps better unwashed.I u Export pack only for ships and oversea shipments. Ice packed lettuce will
encourage the growth of mold on other commodities. The storage life shown forlettuce is lengthened substantially by trimming closely and wrapping heads in-dividually in polystyrene fdm.
13 This commodity should not be stored with items such as apples and grapefruitsince they will acquire an onion taste. compartments should be kept dark.
; 14 Early fid “intermediate crop potatoes may possess better or poorer keep-ings qualities than potatoes shown on the table. Many lots of early potatoes aretoo immature for export and some intermediate crop potatoes are not suitablefor export because of poor quality and condition. Extreme care must be exercisedin the selection of potatoes for export from the middle of May to the middle ofAugust. The quality and condition of available supplies must govern the finalchoice between old and new crop stock for export during the first part of thisperiod and such factors also must govern the choice of stocks of new crop potatoesfor export later in this period.
16 Deleted16 The refrigerated storage of Florida grapeiluit is not recommended for
more than a limited period and then only if the fruit is inspected at intervals.Grapefruit is very susceptible to rind pitting and aging at comparatively lowtemperatures, especially at 38° F. (as compared with 32” F). At higher tem-peratures, such as 50° F the rapid development of decay is troublesome..
17 Keeping time in uncontrolled storage (dry space) is less than 3 monthsbecause of desiccation and because of swelling due to microbial activity.
18 Sweet cherries packed in sealed polyethylene bag liners can be stored forup to 21 days.
19 Asparagus held too long at 32” F is subject to chill injury. The butts ofasparagus should be placed in absorbent material during storage.
a Carrots may become bkter if stored with fruits which give off ethylene,such as apples and pears. If carrots are bitter, they should be stored at roomtemperature for several days before use.
2* Polyethylene liners will extend storage life an additional 7-14 days.Z California and Arizona varieties are more susceptible to low temperature
rind disorders.= Imperfect seals will reduce shelf life.Much of the above information was extracted from Lutz, J.M. and R.E.
Hardenburg, Agricultural Research Service, Agriculture Handbook No. 66 (Oc-tober 1968). The Commefical Storage of Fruits, Vegtables & Florists & NurseryStocks, and American Society of Heating, Refrigerating and Air ConditioningEngineers Handbook and Product Directory-1974 Applications.
5-502. Semiperishable Subsistence inDry Storage
a. The product. The term seriperishable subsist-ence refers to food items that are canned, dried,dehydrated, or otherwise processed to the extentthat such items may, under normal conditions, be
stored in nonrefrigerated spaces. Semiperishablesubsistence too often is regarded as nonperishablecommodities which do not require care or protectionin storage. While semiperishable subsistence is notnearly as susceptible to spoilage as perishable sub-sistence, spoilage can and will occur if the products
S105
DOD 4145.19-R-1 15 September 1979
are mishandled, improperly stored, or stored forexcessive periods of time. It is important to re=member that the length of storage should be basedon the date of packing and not on the date of receipt.
b. Storage. Carefid, correct storage methods notonly prevent datiage to items in storage but assurespeed and efficiency in the receipt, handling andissue of such items. Shipments should be segre-gated and clearly marked so that the oldest lots, aspacked and not as received, are issued fret, unlessthe newer lots, show evidence of deterioration or,.,. . . ...’.s@@@e. ““we p@iculir method used for storing
“‘ each item depends on the nature of the container,the nature of the commodity, and the bursting orbreaking strength of the bottom layers. For ex-ample: items packed in glass containers with corkstoppers should be inverted to prevent the drying”out of the stoppers and subsequent leakages.
(1) Storage precautions. Care should be takenthat items are not stacked so high as to cause abursting or crushing of the bottom layers; norshould items be stacked so high that the top layeris subject to the higher temperature more prevalentnear the ceiling or overhead. Stacking in close prox-imity to steam or other heated pipes shall beavoided. Pallets are used to raise subsistence offthe floor and individual lots piled in such a way asto permit the circulation of air. around the lots.Bagged items and those requiring fumigation andinsect control should not be stored in large massesin corners of the storeroom or directly against thewalls; such storage leaves insufficient room forcleaning and inspecting. Palletized storage is usedas this facilitates handling of the stores and reduceslosses by breakage in handling. All items should beproperly cross-stacked to keep the stack solid andprevent it from toppling.
(2) Storage perio~ (keeping time). The safestorage period for dry subsistence items variesgreatly, depending on such elements as tempera-ture, humidity, care in handling, protection fromweather, quality of the food when received and thepacking. Safe storage periods become very uncer-tain at extremes of temperature and under combatconditions. The fact that subsistence has been onhand up to the limit of the “safe” storage perioddoes not mean that the subsistence should be sur-veyed but should be consumed as soon as practic-able. Subsistence which has been on hand beyondthe safe storage period should be inspected care-
fully for spillage, leakage, or other damage and ifstill good issued as soon as possible; such items willbe given priority of issue over newer stocks.
. . . ,. :.” . . . . . . .. . .... . . .
c. Causes of spoiiage.(1) Age. All foodstuffs are subject to varying
degrees of natural deterioration; this deteriorationis inherent in the food itself. It should not, however,be confused with the action of micro-organisms,chemical agents, or other outside agents. Such factscompel an observance of the basic principle of stor-age that the oldest lots of the item always shouldbe used first, except under conditions indicated ina(l) above.
(2) Insects (roaches, flies, weevils, and moths).Insects can cause great damage to stored food; at-tacking both natural and manufactured food. Foodstored at temperatures between 60° and 90° F isespecially attractive to insects. Infested suppliesmust be segregated and if not too heavily infestedmay be “reconditioned” for use. Cornmeal, espe-cially, is susceptible to insect infestation and ran-cidity. Insect repellents should be used carefully soas not to contaminate the foods or cause damage bythe absorption, by the food, of the fumigant or in-secticide flavor. Roaches and flies not only contam-inate the foods buy may spread disease. (See chap. ‘=-. . .
111, sect. 4 this regulation for information on pestmanagement).
(3) Rodents (nzta and mice), Rodents not onlyphysically destroy food by feeding, chewing andcutting the bags for nests or nesting material, butalso contaminate food with their excreta and hairs.Rodents are carriers of filth and disease; the im-portance of controlling these pests is evident. Themost effective method of control is to prevent entryof these animals.
(4) Physical environnumtd factors.(a) Freezing. Dry products such as grains,
flour, sugar, starch, cereals and dehydrated foods,ordinarily are not i~ured by fteezing. If foods con-taining relatively large amounts of water, such ascanned products, are fkozen, the usefulness andpalatability of such products have not been harmed.However, the physical appearance may suffer dueto change in consistency and texture (softening).Emulsions such as canned cheese and butter, pre-pared mustard, and mayonnaise may be broken(separated) by freezing although the food is notspoiled.
(b) Heat (high tempenztures). A high tem-perate over ‘long periods of time is very detri-
*106
‘, ! L.
. ..—
15 September 1979 DOD 4145.19-R-I
mental to the keeping of almost all food products.High storage temperature encourages bacterial
:.. .. .. . . . . . . . . .a: -... -.;? growth, mold growth and insect infestation and is.. . ...,...particularly dangerous when accompanied by highhumidity. Chemical action is accelerated, causingrancidity inl many items; action of the food acidsnaturally present within the cans is accelerated,resulting in pinholing, blackening of the interior,and hydrogen swells. High temperature is the chiefcause of accelerated spoilage in canned foods andshould. bg controlled when possible by providing
. . “‘“’ adiquate ventilation. Floui and associated products(barley,’ cereals, cornmeal, cornstsirch, cracker andbiscuit, hominy, noodles, oats, rice, spaghetti andmacaroni, tapioca, and uncooked wheat) are subjectto insect infestation, particularly at’ high tempera-tures. Flour and cereals will absorb odors andshould be kept away from subsistence or materialsgiving off distinctive odors. Cocoa will keep yearsunder cool, dry storage conditions. The formationof a white ‘%loom” (described as a “whitening” or“graying” due to storage under fluctuating temper-atures) has little or no effect on the flavor of cocoa.Long periods of storage at higher temperaturesmay cause mustiness or rancidity. Cocoa does ab-
.?%. sorb moisture and odors; cans, therefore, should bekept tightly closed. Roasted, ground coffee rapidlydevelops a weak and stale flavor. If coffee is nothermetically sealed it will absorb odors affectingthe flavor.
(c) Moisture (humidity). High humidity isdetrimental to stored subsistence in many respects;accelerating the growth of bacteria and molds pro-moting insect infestation and causing mustiness inflour, rice and similar foods. High humidity causesproducts which readily absorb moisture, such assugar and salt, to cake and become hard. Tea willabsorb odors and high humidity causes it to becomemusty and sour. It should be emphasized that de-hydrated products are perishable and should not behandled or stored carelessly. Such products are sub-ject to moisture absorption, insect infestation andmold. A loss of flavor and discoloration (darkening)will occur with age; this action is progressive andis accelerated at high temperatures. Dried vege-tables and fruits are subject to insect infestationand molding (particularly fkuits) and should be in-spected at ffequent intervals.
(d) Ventikztimz. Where sharply fluctuatingtemperatures and high humidity prevail, the lackof proper ventilation may cause excessively high
temperatures. Proper ventilation is one of the mostimportant factors in protecting foods, particularlyin tropical areas. In extreme cases, it may be nec-essary to open doors and use fans to induce circu-lation.
(e) Light. Damage from light is restricted toproducts that are packed in glass or transparentcontainers. Exposure causes color changes and mayaffect the flavor of foods containing, or composedof, edible oils and fats.
d. Physical factors fm canned products.(1) Subject to spoitage. Canned products iuch
as meats, fish, poultry, vegetables, fkuits and juicesare subject to several physical environmental fac-tors causing spoilage.
(2) Spoilage factors.(a) Rust. Rust, unless it actually penetrates
the can causing leakage, will not injure the contentsor render them inedible.
(b) Dents. Dents, unless so severe as to causeleakage, do not indicate that the contents are in anunsatisfactory condition.
(c) High temperature. High temperaturesare detrimental to all canned provisions and reducethe storage life to a considerable degree.
(d) Freezing, Freezing causes loss in palat-ability y and may cause breakdown of the texture.Alternate freezing and thawing may cause delam-ination of the protective enamel.
(3) Major defects.(a) Quality change. Fading of color, loss of
flavor, or softening of contents is due to chemicalaction and the natural aging process.
(b) Discoloration. Discoloration of contentson inside of can because of chemical action is foundusually in products containing sulphur compounds,that is, corn, peas, and meat products.
(c) SweUs. Swells, springers and flippers arecaused either by chemical or bacterial action, or byoverillling. Regardless of the primary cause, cansexhibiting such defects should be discarded, or referred to a Medical or Veterinary officer for recommendation as to disposition.
(d) Pinholing. Pinholing is due to the chem-ical action of the food acids on the tin. Pinholing ismore often found in enamel lined cans; brine-packedor vinegar-packed items, and in water-packed tits.
(e) Flat sours. Flat sours are caused by bac-terial action, causing changes in odor, color, or tur-bidity of the product, but not accompanied by gaproduction which would cause swelling of the can.
5-107
DOD 4145.19-R-1
e. Exterior can coating.(1) Puqoose. Exterior can coatings are applied
to protect the tin plate from external conditionspromoting rusting and, depending on the coatingspecified, to camouflage the bright can surface.
(2) Types qf coating. Three types of exteriorcoatings are used. Specii3cation ‘IT-C-495, Coat-ings, Exterior, for Tinned Food Cans, lists thesea8 follows:
(a) Type 1. Precoated camouflage (0.D. col-ored coating applied to tin plate before can fabri-
. . ~. ~~,. tition). ~coated cans do not have the side seam~~’ ~sa”cbattid as manufactured. Depending on con-
tract requirements, the side seam may or may notbe striped with O.D. lacquer following filling andsealing.
(b) Type 11. Post-coated camouflage (0.D.colored coating applied to the cans sometime fol-lowing filling and sealing).
(c) Type IIZ. Precoated unpigmented (clearlacquer applied before can fabrication-commonlycalled “gold coat”).
(3) Labeling of coated cans. Precoated cans willnornwdly have completed label information litho-graphed on the body or one end of the cans. Post-coated cans will usually show only the name of theproduct or an abbreviation thereof since these canshave to be labeled after coating, and equipment forcomplete labeling is impractical for the packer tomaintain. While it is intended that most postcoatedcans will have as near as possible the full namestamped on the side or one end, there is the pos-sibility that some cans will be embossed or im-
pressed on the end only(See MILL-1497.)
f. Stomge periods.(1) Gemmd. Table
perishable subsistence” should be use~ only as aguide. This table is based on the optimum ratherthan the maximum storage Iiie.
(2) Owr-aged stock. Activities receiving a packolder than that indicated on the storage life tableshould not on this basis alone consider the productas unfit or undesirable. Subsistence stored for pe-riods in excess of the storage life shown in the table,but at temperatures lower than those listed therein,should not be automatically considered as over-agestock.
(3) Contaiws. Since the container is one ofthe factora in the overall keeping period of an item,the container should be considered if it markedlydiffers: that is, flour in bags vs. cans, coffee in bagsvs. coffee in vacuumpacked tins. Thus supply offi-cers should be guided by the appearance, odor, colorand condition of the item.
(4) Subsistence, tuble of safe keeping time fordry stomge 1 of semiperihzble subsisttnwe.
Note. These products are not always subject to the _same spoilage as are other foods. Their desirable prop-
. . . . . . . .
erties of flavor, odor, and taste often depend upon veryunstable or volatile components, and deterioration mayresult from a breakdown or loss of these constituents.However, excessive heat and moisture, contamination byinsects, rodents and microorganisms, dirt and dust, andinadequate packaging and packing can be major factnrscontributing to deterioration.
Table 5-3. Dry storage of semiperishable subsistence.
kern
Almond paste . . . . . . . . . . . . . . . . . . . . . . . . .Antioxidant compound, food serv-
ice . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .Apple:
Regular pack . . . . . . . . . . . . . . . . . . . .Pie style, dehydrated . . . . . . . . .Butter . . . . . . . . . . . . . . . . . . . . . . . . . . . . .sauce . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Baby food, strained . . . . . . . .Dehydrated (instant) . . . . . . .Dietetic pack . . . . . . . . . . . . . . . . .Junior food . . . . . . . . . . . . . . . . . . . .
Juice . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .Dehydrated’l . . . . . . . . . . . . . . . . .Single strength . . . . . . . . . . . . . .
Spiced, rings . . . . . . . . . . . . . . . . . . . .
15 September 1979
Keeping thneinr
~
.An
3ag
..Sn
.#ankn/jar.<antarcancanJar
cancancan
W F.
36
60
4848364836484836
723636
tha (*ppl’oximn
71T F.
9
36
2436182418242418
361818
W F.
3
24
12189
129
12129
1899
5-108
,..
September 1979 DOD 4145.19-R-1
Table 5-8. Dry storage of semiperishable subsistence-Continued
Apricots:Regular pack . . . . . . . . . . . . . . . . . . . .
i Baby food, strained . . . . . . . . . . .Dietary pack . . . . . . . . . . . . . . . . . . . .Dried . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .Freeze, dehydrated . . . . . . . . . . .
Apricot nect=Regular pack . . . . . . . . . . . . . . . . . . . .
,Freeze dehydrated . . . . . . . . . . . .. . . . . . AspWagus . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Baby fornnda preparation . . . . . . . . .Bacon:
Sliced . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .Sliced, irradiated . . . . . . . . . . . . . .Sliced, prefried . . . . . . . . . . . . . . . . .
Bakery mixes, extended shelf lifeexcept biscuit, cheese cake,cookie, corn bread or pie crustmix, see specific item . . . . . . . . . . . .
Bakery mixes, commercial . . . . . . . .Baking powder . . . . . . . . . . . . . . . . . . . . . . .Baking soda . . . . . . . . . . . . . . . . . . . . . . . . . . .Barley, pearl . . . . . . . . . . . . . . . . . . . . . . . . . .Banana, baby food, strained . . . . . .Beans:
Drys’zGreen,Green,
. . . . . . . . . . . . . . . . . . . . . . . . . . . . .
baby food, strained . .regular . . . . . . . . . . . . . . . . . .
. . . . . . . . . . . . . . . . . .
Green junior food . . . . . . . . . . . . . .Green, dehydrated . . . . . . . . . . . .Green dehydrated, com-
pressed . . . . . . . . . . . . . . . . . . . . . . . .Kidney . . . . . . . . . . . . . . . . . . . . . . . . . . . .Lima . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .Pinto . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .Lima, dehydrated . . . . . . . . . . . . .Sprouta . . . . . . . . . . . . . . . . . . . . . . . . . . .wax . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
White, dehydrated . . . . . . . . . . . .White with pork in sweet sauceWhite with pork in tomato
sauce . . . . . . . . . . . . . . . . . . . . . . . . . . .Bean refried . . . . . . . . . . . . . . . . . . . . .
Beef, liver, pork, or veal:Baby food, strained . . . . . . . . . . .Junior food . . . . . . . . . . . . . . . . . . . . . . .
BeetBroth, baby food, strained . .
See footnotes at end of table
Packaging
CanJ a rCanCartonCan
CanCancanCan
CanCanCan/flexiblepackage
CanBag/cartonCanCartonBag/cartonJar
Bag/cartonJarCan (plainbody)Can (enam-eled)Jarcan
CanCanCanCanCanCanCan (plainbody)Can (enam-eled)Cancan
CanCan
JarJar
Jar
Keeping time in months (appmxhm
4V F.
4836362424
48243624
4848
48
721224
indef6024
2436
’36
483684
847272727248
36
484872
4872
3636
36
7CP F.
2418183
12
24121812
2“24
2 4 ”
366
12indef
4812
1218
18
241860
603636363624
18
242436
2436
1818
18
S@ F.
129915
12596
1212
12
936
indefm
6
99
9
129
24
2418.18181812
9
126
18
1218
99
9
S109
DOD 4145.19-IL1
TabJe 5-8. Dry storage (.— . .
Item
Chunks with natural juices .Corned . . . . . . . . . . . . . . . . . . . . . . . . . . . .
~iced, raw, dehydrated . . . . . .lakes and shaped, raw, de-hydrated . . . . . . . . . . . . . . . . . . . . . . . .
With grayy . . . . . . . . . . . . . . . . . . . . . .Patties, dehydrated . . . . . . . . . . .wlspiced sauce . . . . . . . . . . . . . . . . . .
Beef steak, raw, dehydrated . . . . .Beets: ,.:,Baby food; strained . . . . . . . . . . .
Junior food . . . . . . . . . . . . . . . . . . . . . . .Regular pack, Gulf states . . .
except Gulf states . . . . . . . . . .Berries; black, etc. . . . . . . . . . . . . . . . . . .Beverage base:
Cocoa, powder . . . . . . . . . . . . . . . . . .Imitation, liquid . . . . . . . . . . . . . . . .Powder . . . . . . . . . . . . . . . . . . . . . . . . . . .
Beverage, base, liquid for postmix:
colapi, pepper . . . . . . . . . . . . . . . . . . .tilt punch, lemon-lime, or-
ange, root beer, ginger ale,grape . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Biscuit, mix . . . . . . . . . . . . . . . . . . . . . . . . . . .Blueberries . . . . . . . . . . . . . . . . . . . . . . . . . . . .Bouillion, dried, cubes, beef o!
chicken . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .Bread crumbs . . . . . . . . . . . . . . . . . . . . . . . . .Cabbage:
Red, sweet, sour . . . . . . . . . . . . . . .Raw, diced, dehydrated anc
dehydrated compressed . . .Cake, fresh
Layer, coffee . . . . . . . . . . . . . . . . . . .Lo~ ; . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
CandyCarmel . . . . . . . . . . . . . . . . . . . . . . . . . . .Coated (bridge mix) . . . . . . . . . .
. . . . . . . . . .
Hard . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .Starch jelly . . . . . . . . . . . . . . . . . . . . .
CarrmBaby food, strained . . . . . . . . . .Junior food . . . . . . . . . . . . . . . . . . . . . .Puree . . . . . . . . . . . . . . . . . . . . . . . . . . . . .Regular pack . . . . . . . . . . . . . . . . . . .Dehydrated, compressed, N
pack . . . . . . . . . . . . . . . . . . . . . . . . . . . . .Cataup:
Reguiar pack . . . . . . . . . . . . . . . . . . .. . . . . . . . . . . . . . . . . . .
Dehydrated . . . . . . . . . . . . . . . . . . . . .
See footnotes at end of table
15 September 1979
semiperishable subsistenc*Continued———- .Keeping time in months (approximate) ..+---- .
P2ck
Mn.An-1Jan.din.Am
.AmBotthEnve!
-1.an
..Sn“.an
ZanBag
can
can
BoxBoxcancanBox
JarJarcancan
can
BottlcanEnvecan
4V F.
6 06 072
72726 06 06 0
2 42 43 64 836
72244 8
2
183 63 6
488
4 8
6 0
!4. (2 days)Y+ (4 days)
1224727224
484 86 06 0
3 6
4 836
72
‘W F.
363636
3636362436
1212182418
361224
1
81818
244
24
24
912363612
24243030
18
2418
24
w F.
181818
1818181218
669
129
246
12
369
122
12
12
44
1818
6
12121515
9
129
6
+,*%,>.>,
5-110
—..
15 September 1979 DOD 4145.19-R1
Table S8. Dry storage of semiperishable subsistence-Continued
. . . . . . . . . .. ..-.-_.”
.. . . . . . .
.,.-:., . . . .Item
Cereal:Baby food, strained, barley .
I Quick cooking . . . . . . . . . . . . . . . . . . .. . . . . . . . . . . . . . . . . . .
Ready to eat, rolled oats . . . .Sugar, coated . . . . . . . . . . . . . . . . . . .
Chalupa shells, corn . . . . . . . . . . . . . . . .Cheese:
,. .,..,.” . . . . . Cheddq, processed . . . . . . . . . . .~~ Cottage; dehydrated . . . . . . . . . .
Grated . . . . . . . . . . . . . . . . . . . . . . . . . . . .Processed, American, dehy-
drated . . . . . . . . . . . . . . . . . . . . . . . . . . .Cheese cake mix . . . . . . . . . . . . . . . . . . . . .Cherries:
Dehydrated . . . . . . . . . . . . . . . . . . . . . .Dietetic pack . . . . . . . . . . . . . . . . . . . .Maraschino . . . . . . . . . . . . . . . . . . . . . .RTP (Red tart pitted) . . . . . . . .Sweet, dark . . . . . . . . . . . . . . . . . . . . .Sweet, light . . . . . . . . . . . . . . . . . . . . .
Chewing gum . . . . . . . . . . . . . . . . . . . . . . . . .Chicken:
Dehydrated . . . . . . . . . . . . . . . . . . . . . .Regular pack . . . . . . . . . . . . . . . . . . . .Baby food, strained . . . . . . . . . . .
Chili con came:WIO beans . . . . . . . . . . . . . . . . . . . . . . . . .Dehydrated, wfbeans . . . . . . . . .
Chili sauce . . . . . . . . . . . . . . . . . . . . . . . . . . . . .Chives, dehydrated . . . . . . . . . . . . . . . . .Chocolate, cooking
Semi-sweet chips’e . . . . . . . . . . . . .Unsweetened* . . . . . . . . . . . . . . . . .
Chocolate sirup, beverage . . . . . . . . .Chutney sauce . . . . . . . . . . . . . . . . . . . . . . .Clams . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .Cocoa, natural . . . . . . . . . . . . . . . . . . . . . . .
. . . . . . . . . . . . . . . . . . . . . . .Cocoanut, prepared
Sweetened . . . . . . . . . . . . . . . . . . . . . .. . . . . . . . . . . . . . . . . . . . . .
Unsweetened . . . . . . . . . . . . . . . . . .Coffee
Instant . . . . . . . . . . . . . . . . . . . . . . . . . . .. . . . . . . . . . . . . . . . . . . . . . . . . . .
Roasted and ground . . . . . . . . .. . . . . . . . .
Cookie mix, chocolate & sugar . .Cookies . . . . . . . . . . . . . . . . . . . . ..$ . . . . . . . . .Corn bread mix . . . . . . . . . . . . . . . . . . . . .Corn, cream, and whole grain stylesCorn, dehydrated, uncooked, comp,Corn, chips . . . . . . . . . . . . . . . . . . . . . . . . . . .
See footnotes at end of table
Pscting—.
>ontainerh-ton3 an‘kg‘kgZontainer
Zan;an:ontainer
>an3ag
3an2 anrar:an.. an;an~arton
;an-1.anISr
3 anZanBottle..an
F’kg:artonm~anJar“. anCartonCan
CanContainerBag
EnvelopeJarPouchCanCanCartonCanCanCanPkg
Keerimz time in months {mmroxima.-
4V F.
242448242412
482418
3612
483636363636
9
606036
48724824
36487248723672
362424
3672
91836
6247248
1
. . . .
71Y F.
12122412126
2412
6
186
241818181818
4
363618
30362412
18243624361836
1866
1836
212184
123624
?4
W F.
66
12663
1263
93
12999992
18189
1512126
612181218
918
611
918
15923
1812
v.
&lll
DOD 4145.19-R-1 15 September 1979
Table 5-S. Dry storage of semiperishable subsistenc+Continued
Item
Corn flake crumbs . . . . . . . . . . . . . . . . . . .Corn meal . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
i. . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Cm apples, spiced . . . . . . . . . . . . . . . . . .Crab . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .Crackers:
Graham . . . . . . . . . . . . . . . . . . . . . . . . . . .Other than graham . . . . . . . . . . . .Crumbs . . . . . . . . . . . . . . . . . . . . . . . . . . .
, Cranbemy sauce. ..” ., . . . . . . . . . .. . . . . . . . . . . .,,..~$ , . CManberiy juice cocktai} . . . . . . . . . . .
Cream:Coffee type, aseptically proc-
essed and packagedlg . . . . . . .. . . . . .
Whipping, aseptically processed and packaged 7 ] g . . . .
Substitute . . . . . . . . . . . . . . . . . . . . . . . .
Whipping, dry . . . . . . . . . . . . . . . . .cream of tartar . . . . . . . . . . . . . . . . . . ...<Cup, ice cream, edible . . . . . . . . . . . . .Currants, dried . . . . . . . . . . . . . . . . . . . . . .Custard pudding, baby food
strained . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .Dessert powde~
Gelatin, base, all flavorsi’ . .. .
Starch, base, all flavors14 . . .. . .
Instant, all flavorsl’ . . . . . . . . . .. . . . . . . . . . .
DoughnutsCake . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .Yeast . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Eggnog (APP)lg . . . . . . . . . . . . . . . . . . . . . . .Egg mix, dehydrated . . . . . . . . . . . . . . . .Eggs, whole, dry . . . . . . . . . . . . . . . . . . . . .Emulsifier, bread and rolls . . . . . . . .Enchiladas . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .Figs . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .Fish, dehydrated:
squares . . . . . . . . . . . . . . . . . . . . . . . . . . . .Flavoring:
Imitation maple or vanilla . . . .Nonalcoholic, all flavors no
listed . . . . . . . . . . . . . . . . . . . . . . . . . . . . .Rye . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .Tablet, imitation maple or va
nilla . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .FIOUK
Rye’” . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . ..
See footnotes at end of table
Art.onPkg3an;anZan
h-tonXrtonBagZan.. an
BottleZan
m“anCan/enve-lopeZ anContainerBoxCarton
Jar
canContainer{pkgCanContainer/pkgCanCarton
PkgP k gCanCanCanBag/canCanCan
Can
Bottle
BottleFiber drw
Bottle
Bag
?eping time in ]
4W F.
2424483672
412123630
6012
12
488
indef2424
24
72
3648
364836
YIO (3 days)% (1 day)
126072244848
60
indef
2412
indef
24
ths (appmximt
7(T F.
1212241836
266
. 1812
126
6
246
indef1212
12
36
1824
182418
63636122424
36
indef
186
indef
12
W F,
66
129
18
13393
31
1
124
indef66
6
.18
912
9129
118186
1212
18
indef
63
indef
6
. . . . . . . . . . .
. . . . .
15 September 1979 DOD 4145.19-R-1
Table S8. Dry storage of semiperishable subsistenc+”Continued
keping time in months (nppmximate)
I t e m
Wheat, bread or general pur-) pose . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .Food coloring, liquid . . . . . . . . . . . . . . . . . .Food coloring, paste . . . . . . . . . . . . . . . . . .Food packet:
In fight . . . . . . . . . . . . . . . . . . . . . . . . . . . . .Long-range patrol . . . . . . . . . . . . . . .
,. ,,. . Sur+ival,, abandon ship . . . . . . . . .... . Survival. aircraft, liferaft . . . . .
Survival, general purpose . . . . .Frankfurter . . . . . . . . . . . . . . . . . . . . . . . . . . . . .Fruitcake . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .Fruit, candied . . . . . . . . . . . . . . . . . . . . . . . . . .Fruit cocktail . . . . . . . . . . . . . . . . . . . . . . . . . . .
Fruit mix, freeze dehydrated . . . . . .Fruit puree . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .Fry mix, breading . . . . . . . . . . . . . . . . . . . . .Garlic:
Dehydrated . . . . . . . . . . . . . . . . . . . . . . . .Dry . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Gelatin, plain, edible . . . . . . . . . . . . . . . . . .Grape juice:
Dehydrated” . . . . . . . . . . . . . . . . . . . . . .Single strength . . . . . . . . . . . . . . . . . . .
GrapefruitRegular pack . . . . . . . . . . . . . . . . . . . . . .Juice, dehydrated (instant)’ 1 .Juice, single strength . . . . . . . . . . .
Grapefi-uit-orange juice blend:Single strength . . . . . . . . . . . . . . . . . . .
Grapefmit-pineapple juice blend,single strength . . . . . . . . . . . . . . . . . . . . . . .
Ham chunks . . . . . . . . . . . . . . . . . . . . . . . . . . . . .Hamburgers, without gravy . . . . . . . .Hash, corned beef or roast beef . . .Hominy:
Grits . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .Whole . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Honey, extracted . . . . . . . . . . . . . . . . . . . . . .Horseradish, dehydrated . . . . . . . . . . . .Ice cream mix and ice milk mix: ~
Powder . . . . . . . . . . . . . . . . . . . . . . . . . . . . .Icing mix . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .Inhibitor, mold, bread and rollst’ .Jam, fiwit . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .Jelly, fruit . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .Lard, service style . . . . . . . . . . . . . . . . . . . .Lemon juice, dehydrated’1 . . . . . . . . . .Lime juice, single strength . . . . . . . . .Luncheon meat . . . . . . . . . . . . . . . . . . . . . . . . .Macaroni]’ . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
See footnotes at end of table
Packaging
CanB a gBottleJar
CartonCaseCartonCanCartonCanBoxJarCanCanCanBag
CanBoxContainer
CanCan
CanCanCan
Can
CanCanCanCan
ContainercanJarBottle
CanCanBagCan/jarPkgCan/jarPkgCartoncancanCanCarton
4CP F.
3624
indef48
488484846060121248244836
485
72
7224
487248
48
48606072
24724848
367218362436241272246072
7CP F.
1812
indef24
2436m844 836
66
24122418
244
36
3 612
243624
24
243 6363 6
12362424
183 6
918121812
63 6123 636
S0’ F,
96
indef12
126
72722418
13
126
129
123
18
186
121812
12
12181818
6181212
61869696s
186
1818
5-113
,,I
DOD 4145.19-R-1 15 September 1979
. . .
Table 5+. Dry storage of semiperishable subsistence-Continued
I t e m
Malted cereal sirup . . . . . . . . . . . . . . . . . . . .Margarine . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .Marnialade . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .Marshmallow . . . . . . . . . . . . . . . . . . . . . . . . . . . .Mayonnaise . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .Meal, combat, individual . . . . . . . . . . . .Meat spread . . . . . . . . . . . . . . . . . . . . . . . . . . . . .Meringue powder . . . . . . . . . . . . . . . . . . . . . .Milk
~‘ .Chocolate (cocoa, flavored), dry
. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Chocolate, aseptically proc-essed & packaged . . . . . . . . . . . . . .
Dry, non-fat . . . . . . . . . . . . . . . . . . . . . . .. . . . . . . . . . . . . . . . . . . . . . .
Evaporateds . . . . . . . . . . . . . . . . . . . . . . .Filled dry, including chocolateIce and milk shake mix, dehy-
drated . . . . . . . . . . . . . . . . . . . . . . . . . . . . .Malted, dry . . . . . . . . . . . . . . . . . . . . . . . .whole, dqy . . . . . . . . . . . . . . . . . . . . . . . . .
Whole, aseptically processedand packagedlg . . . . . . . . . . . . . . . . . . .
Mincemeat . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .Molasses . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .Monosodium glutamate . . . . . . . . . . . . . . .Mustard, prepared . . . . . . . . . . . . . . . . . . . .Mushrooms . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .Noodles:
Chow mein . . . . . . . . . . . . . . . . . . . . . . . . .Egg” . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Nuts:Shelled, roasted . . . . . . . . . . . . . . . . . .Unshelled . . . . . . . . . . . . . . . . . . . . . . . . . .
Okra . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .Olives:
Green . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .Ripe . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Olive oil . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .Onions, dehydrated and dehy-
drated compressed . . . . . . . . . . . . . . .Onions, whole, acid~fied . . . . . . . . . . . . . .Orange juice:
Dehydrated (instant)” . . . . . . . . .Single strength . . . . . . . . . . . . . . . . . . .
Parsley, dehydrated . . . . . . . . . . . . . . . . . .Peaches:
Baby food, strained . . . . . . . . . . . .Dietetic pack . . . . . . . . . . . . . . . . . . . . .
See footnotes at end of table
%&aging
Zan.JanlarZontainer2an/j ar;ase.dan.An
EnvelopeVacuum)Envelope[No Vac-mm)
ZanSanDrum/bag/mrtonCanCan
cancanCan (zerooxygenpouch)
canCanCanContainerCan/jarcan
canCarton
canBagcan
Jarcancan
cancan
cancancan
JarCan
*ping time in months (approximate)
40’ F.
4836361212603648
40
24
1232
242424
2448
6
124848
indef3648
8?2
602448
484818
4836
724830
3648
7(P F.
241818
96
241824
20
12
616
121212
1224
3
62424
indef1824
436
241224
24246
2418
362424
1824
W F.
129913
1291
10
6
38
366
69
1
11212
indef9
12
218
126
12
12”124
129
181212
912
. . . . . . . . . . . . . .
. .. . . .
. . . . . . . . .. . . .——.. . . . . .-A. . . . . . . .
.- . .
___
15 September 1979 DOD 4145.’
Table H?. Dry storage of semiperishable subsistence-Continued
I t e m
Regulsr pack . . . . . . . . . . . . . . . . . . . . . .Slices (freeze dehydrated) . . . . .
‘Peanut butter . . . . . . . . . . . . . . . . . . . . . . . . . . .Pears:
Baby food, strained . . . . . . . . . . . . .Dietetic pack . . . . . . . . . . . . . . . . . . . . . .Freeze dehydrated . . . . . . . . . . . . . .Regular pack . . . . . . . . . . . . . . . . . . . . . .
. . . . . . ...’. Peay. .. . . . Baby food, strained . . . . . . . . . . . . .Blackeye . . . . . . . . . . . . . . . . . . . . . . . . . . . .Dehydrated, compressed . . . . . .~#2 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Green . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .Peas and carrots . . . . . . . . . . . . . . . . . . . . . . .Peppers, green dehydrated . . . . . . . . .Peppem, pickled, cherry . . . . . . . . . . . .Peppers, jalapeno . . . . . . . . . . . . . . . . . . . . . .Peppers, red sweet . . . . . . . . . . . . . . . . . . .Pickles:
Cucumber, cured . . . . . . . . . . . . . . . .. . . . . . . . . . . . . . . .
Cucumber, fresh pack . . . . . . . . . .. . . . . . . . . .
MMed . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Relish . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Pie cnlst mix . . . . . . . . . . . . . . . . . . . . . . . . . . . .Pie filling, prepared fruit, apple,
blueberry, cherry, peach, lemonlGPie shell, graham cracker . . . . . . . . . . .Piementos . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .Pineapple:
Dietetic pack . . . . . . . . . . . . . . . . . . . . . .Freeze dehydrated . . . . . . . . . . . . . .Juice, dehydrated” . . . . . . . . . . . . . .Juice, single strength . . . . . . . . . . .Regular pack . . . . . . . . . . . . . . . . . . . . . .
Plums:Dietetic pack, red . . . . . . . . . . . . . . .Dietetic pack, green . . . . . . . . . . . .Regular pack, red . . . . . . . . . . . . . . .Regular pack, green . . . . . . . . . . . .
Popcorn, unpopped . . . . . . . . . . . . . . . . . . . .. . . . . . . . . . . . . . . . . . . .. . . . . . . . . . . . . . . . . . . .
Pork chops, raw, dehydrated . . . . . .Potato:
Chips . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
See footnotes at end of table
Packaging
C a ncanCan/jar
JarCanCancan
JarCanCanBagkartoncanCancanJarcanCan
JarcanJarcanJarCanJarcancan
canContainerCan
cancanCanCancan
canCanCancancanCartonCello bagcan
PkgCan, airCan, nitro-
genCan, vac-
uum
!eping time in months (approximal
4(P F.
4 8
2 4
36
40362436
40726024726060362448
482436184824482436
248
48
4824’724848
36483648722
2460
14
24
12
7CP F.
241218
20181218
20362412363024181224
2412189
2412241218
124
24
2412362424
1824182436
%3
36
%2
12
6
W F.
1 269
10999
1018129
181512
96
12
12694
126
1266
62
12
126
181212
9129
1218
%1
18
Y4
1
6
3
9-R-1
*115
DOD 4145.19-R-1 15 September 1979
Table 5--8. Dry storage of semiperishable subsistence-Continued
,.. . . . . . . .
Sticks . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .Sweet . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .~~, inswnt, dehydrated . . .
. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .White, dehydrated, granules .White, dehydrated, granule+
8% H20 . . . . . . . . . . . . . . . . . . . . . . . . . . .White, dehydrated, slices . . . . .White, dehydrated, slices-8%
H20 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .W)ih, dehydrated, slices4%
HZO . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .Mix, dehydrated for finch fries
. . . . . . . . . . . . . . . . . .
PrunesBaby food, strained . . . . . . . . . . . . .Dehydrated/pitted (low mois-
ture) . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .Dried . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .Dried . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .Dried, soaked . . . . . . . . . . . . . . . . . . . . .
“Pumpkin . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .Raisins, dried . . . . . . . . . . . . . . . . . . . . . . . . . . .
. . . . . . . . . . . . . . . . . . . . . . . . . . .
Ration, supplement aid station . . . .Ravioli w/meat sauce . . . . . . . . . . . . . . . . .Rice
Instant’4 . . . . . . . . . . . . . . . . . . . . . . . . . . . .Milled)’ . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .Parboiled14 . . . . . . . . . . . . . . . . . . . . . . . . .
Rolls, freshBagel . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .Sweet or finger . . . . . . . . . . . . . . . . . . .English muffin . . . . . . . . . . . . . . . . . . . .
Salad dressing, spoonable’ . . . . . . . . . .Salad dressing, pourable’ . . . . . . . . . . .Salad oil” . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .Salmon . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .salt:
Celery, garlic, onion . . . . . . . . . . . .Substitute . . . . . . . . . . . . . . . . . . . . . . . . . .Tablec . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Sauces, Hot, Kitchen, Meat, Soy orWorcestershire . . . . . . . . . . . . . . . . . . . . . .
Sauerkraut . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .Sardines . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .Sardines in tomato sauce . . . . . . . . . . . .Sauce mix, brown gravy, spaghetti,
taco seasoning . . . . . . . . . . . . . . . . . . . . . . . .Sausage, pork, link . . . . . . . . . . . . . . . . . . . .Shortening compound:’O
Bakery typee . . . . . . . . . . . . . . . . . . . . . .Deep fry, cooking type, fluid .
See footnotes at end of table
Packaging
CanCanCanCancan
CanCan
Poly bag
Kraft bagCanB a g
Jar
CanCanCartonCancanCanCartonCaseCan
CartonBagCoXtainer/
bag
PkgPkgPkgCan/jarBottleCanCan
ContainerEnvelopeBag enve-
lope
BottlecanCanCan
CanCan
Can/cubeCan
eeping time in r
4W F.
4848486060
2436
1 6
121812
18
243618364836187248
3648
30
!AIJ (1 day)YM (2 days)
Y4
87
2472
72indef
indef
603672
3660
4848
Itis (appmxima‘7(r F.
2424243036
1218
18
696
9
1218
91824189
3624
1824
20
55
1236
36indef
indef
30183615
1836
2424
W F.
1212121518
69
4
353
6
5959
1295
1812
912
10
226
18
18indef
indef
159
188
918
1212
. . . . . . .,, . . . . .,,,., ,,
:...’.:,-:: ..-.. . .
15 September 1979 DOD 4145.19-R-1
Table 5-8. Dry storage of semiperishable subsistenc~ontinued
>>.. .:-,. =..
Item
Deep fry, cooking type, plastic
I General purpose regular . . . . . . .General purposes, high stabil-
ity . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .Shrimp . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .Shrimp, dehydrated . . . . . . . . . . . . . . . . . . .Sirup:
Blended . . . . . . . . . . . . . . . . . . . . . . . . . . . . .M?ple. sirup, imitation . . . . . . . . . .. ...,... . . . . . . . .
“ SOUP: “Baby food, chicken, strained .Beef, instant, dehydrated . . . . .Beef, noodle, dehydrated . . . . . .Beef, vegetable, noodle, dehy-
drated . . . . . . . . . . . . . . . . . . . . . . . . . . . . .Chicken, chunk, dehydrated . .Chicken or chicken flavored in-
stant dehydrated . . . . . . . . . . . . . . .Chicken, noodle, dehydrated .
. . . . . . . . . . . . . .
Condensedls . . . . . . . . . . . . . . . . . . . . . . .Cream of onion, instant, dehy-
drated . . . . . . . . . . . . . . . . . . . . . . . . . . . . .Cream of potato, instant, de-
hydrated . . . . . . . . . . . . . . . . . . . . . . . . . .Green pea, simmer type, de-
hydrated . . . . . . . . . . . . . . . . . . . . . . . . . .. . . . . . . . . . . . . . . . . . . . .
Onion, dehydrated . . . . . . . . . . . . . . .. . . . . . . . . . . . . . .
Onion, instant, dehydrated . . .Ready to serve . . . . . . . . . . . . . . . . . . .Tomato-vegetable w/noodle,
dehydrated . . . . . . . . . . . . . . . . . . . . . .Vegetable, dehydrated . . . . . . . . .
Soup and gravy base:Beef flavored . . . . . . . . . . . . . . . . . . . . . .
. . . . . . . . . . . . . . . . . . . . . .
Chicken, flavored . . . . . . . . . . . . . . . .. . . . . . . . . . . . . . .
Ham flavored . . . . . . . . . . . . . . . . . . . . .. . . . . . . . . . . . . . . . . . . .
Sour cream sauce mix . . . . . . . . . . . . . . .Spaghetti14 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .Spices, seasoning, herbse . . . . . . . . . . .
. . . . . . . . . . .
. . . . . . . . . . .
Spinach:Baby food, strained . . . . . . . . . . . .Dehydrated, compressed . . . . .Junior food . . . . . . . . . . . . . . . . . . . . . . . .Regular pack . . . . . . . . . . . . . . . . . . . . .Puree . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Starch:Corn, edible . . . . . . . . . . . . . . . . . . . . . .
See footnotes at end of table
Packaging./an:an/cube
kmkube>an?an
:anSottlelcan
“ar‘kg‘kg
:an?kg
?kg.>an?kg.-an
?kg
?kg
.Jan?kg.JanPkg?kg3an
ZanPkg
Can/jarEnvelopeCan/jarEnvelopeCan/jarEnvelopeCanCartoncanContainerBottle
JarCanJarCancan
Carton
KeepinK time in months (approximate)
W F.
4848
607260
7272
362424
3624
24602472
24
24
602460242448
4824
60246024602424’72483636
3660364848
96
7(P F.
242 4
303636
3636
181212
1812
12301236
12
12
301230121224
2412
3012301230121236241818
1824182424
48
W F.
1212
151818
1818
966
96
6156
18
6
6
126
1266
12
96
156
156
1564
181239
9129
1212
24
5-117
L“
DOD 4145.19-R-1 15 September 1979
Table .5-S. Dry storage of semiperishable subsistenc+Continued
Item
Pregelatinized, ediblel’ . . . . . . . .
S“yrom,, . . . . . . . . . . . . . . . . . . . . . . . . . . . . .Confectionera17 . . . . . . . . . . . . . . . . . . .Refined, granulated’ . . . . . . . . . . .
Sugar, substitute . . . . . . . . . . . . . . . . . . . . . .Tamales . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .Tapiocalf . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
,... Taco shells, corn . . . . . . . . . . . . . . . . . . . . . . .T e a
Black, bags or loose . . . . . . . . . . . . .Instant . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Tomato:Juice, concentrated 3 + 1 . . . . . . .Juice, single strength . . . . . . . . . . .
. . . . . . . . . . .
Paate, instant, dehydrated . . . .Paate, regular pack . . . . . . . . . . . . .Puree . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .Regular pack . . . . . . . . . . . . . . . . . . . . . .
Tomatoes and okra . . . . . . . . . . . . . . . . . . . .Topping, dessert:
Prepared, ice cream, non acidsyrup . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Prepared, ice cream, fruit acidsyrup . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Dehydrated . . . . . . . . . . . . . . . . . . . . . . . .Tortillaa, com . . . . . . . ..} . . . . . . . . . . . . . . . . .Tuna:
Dietetic water pack, no addedsalt . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Oil pack . . . . . . . . . . . . . . . . . . . . . . . . . . . . .Water . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
TurkeyRegular pack . . . . . . . . . . . . . . . . . . . . . .Loaf . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Vegetable:Baby food, mixed strained . . . .Juice, single strength . . . . . . . . . . .Mix, dehydrated, compressed
VineguLiquid . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .Synthetic, dry . . . . . . . . . . . . . . . . . . . .
Water . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .Wheat basest 14 . . . . . . . . . . . . . . . . . . . . . . . . . .Yeaat, bakera, active dry . . . . . . . . . . .Yeast food . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Packaging
Can/bag
Carton/bagCarton/bagBag/can,
envelopeEnvelopeCanC a r t o nContainer
Can/cartonEnvelope
CanCan (plainbody)Can (enam-eled)CanCanCanCanCan
Can
CanCanCan
CanCanCan
canCan
JarCanCan
BottleFlexible bagCanBagCanBag
eeping time in months (approximate) . . . . . .
4(Y F.
96
3636
indefindef
489612
3636
36
36
487236484848
72
363636
727272
7272
363636
6024
12048
648
7V F.
48
1818
indefindef
2448
6
1818
18
18
243618242424
36
182418
363636
3636.
181818
30126036
124
W F.
24
46
indefindef
122 4
3
99
9
9
12189
121212
18
969
18181 8
1818
996
156
3012Y412
Table 5-8. Footnotes‘ In general, relative humidity ~5 percent. Metal cans are susceptible to rust and
most boxed or bagged food to mustiness or molding above r, h. 60 percent.* Flour should be stored under cool, dry conditions. The mdor problem is protection
against dampness, insects and rodents. L-ow temperatures, 3-X@ F, prote~t against
S118
15 September 1979 DOD 4145.19-R-1
,.... ,. .,
Table 5-8. Footnote+Continuedinsects, relative humidity greater than 70 percent leads to mustiness. Best storage con-ditions are at temperatures below 50° F and approximately 60 percent relative humidity.
g Designed to be edible after one month at 140° F.4 Separates at high temperatures or after freezing.5 Humidity above 90 percent will cause caking. “Caked” salt is usable.
I 6 Above 100’ F there is complete loss of flavor in less than 6 months. ‘Whole” spiceskeep longer than “ground” spices.
7 Guaranteed to whip only if stored below 50° F.S Cases 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.10 If held above 90” F changes may occuk in texture unfavorable to normal creaming
properties. ~11 store at COO1 temperatures below 75” F during the ~st 3 months.w High tempentures harden, high humidity causes molding.18 Cream stYle SOUpS break down on freezing, but are not spoiled.M Highly susceptible to damage by moisture-s F~ezing ~tem ~PPe-nce of s-h thickening. Bting restores desirable ap-
pearance.16 Do not stem ne~ other material capable of imparting OdOr to chmolate.
IT Keeping time based on r e l a t i v e humidity not more than 60 percent . For StOraW
longer than 1 month, sugar should be covered with tarpaulins and not stored on damp orconcrete floors or near cold walls.
18 Rye flour loses its most delicate flavor after 2 months at 40° F, 1 month at 7& F,or 1 week at 90° F. After this time further flavor change is very slow. It is said that onlyexperts can detect this first, subtle flavor change.
19 These items should be stored at temperatures below 77 F. For long holding, chillstorage is recommended. Do not freeze.
(5) Chill Stcmwe of Selected B-ration components. The following guidanceis provided for storage of selected canned B-ration components in commercialwarehouses in refi-igerated storage at temperatures between 31%” F and34?42° F and at a relafive humidity of 55 percent or less.
Table 5-9. Selected B-Ration ComponentsAppmx.
Storage lifeItem (m&ths)
Apples, pie style, dehydrated ~. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .Applesauce, instant . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .Apricots, freeze dehydrated . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .Bacon, prefried . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .Beans, green, dehydrated . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .Beef chunks, w/natural juices . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .Beef, corned . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .Beef patties, dehydrated . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .Beefsteak, dehydrated . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .Cabbage, raw, diced, dehydrated & dehydrated compressed . . . . . .Cherries, dehydrated . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .Cheese, processed, American, dehydrated . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .Chicken, boned . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .Chicken, dehydrated . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .Chili con came, w/o beans . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .Egg mix, dehydrated . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .Fish squares, dehydrated . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .Flour, wheat, bread . . . . . . . . . . . . . . . . . . . . . . . . . ..l . . . . . . . . . . . . . . . . . . . . .." . . . . . . . . . .
48483654
10060606060726042606048606054
5-119
k
DOD 4145.19-R-1 15 September 1979
Table 5-9. Selected B-Ration Components-Continued
ItemFranHurters . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .Frdit mix, freeze dehydrated . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .Ham, chunks . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .Hamburgers w/o gravy . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .Luncheon meat . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .Onions, dehydrated . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .Pwley, dehydrated . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
. . . . . .Peaches,, freeze dehydrated . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .~~ Pears, freeze dehydrated . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Peas, cooked, dehydrated . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .Peppers, green dehydrated . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .Pineapple, freeze dehydrated . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .Pork chops, dehydrated . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .Pork sausage . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .Potatoes, sweet, instant . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .Potatoes, white, granules dehydrated . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .Potatoes, white, slices, dehydrated . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .Prunes, low moisture . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .Rice, parboiled . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .Shortening compound, general purpose . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .Shrimp, dehydrated . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .Spinach, cooked, dehydrated . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .Tomato paste, instant . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .Vinegar, dry, Synthetic (can ad flex-pack) . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Section 6. MISCELLANEOUS COMMODITIES
AWTOX .Storage life
(months)60366060.6060303 63 6727236606060605436306060607230
Paragraph
General -------------------------------------------------------------------------- -IBatteries ------------------------------------------------------------------------- -ZElectronic material -------------------------------------------------------------- 5-6o3Photosensitized materials (film and paper) and flash bulbs -------------------.- 5-604Self-sealing fuel cells . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . ..- 5-605Internal combustion engines ----------------------------------------------------- 6-606Lubricating oils and greases . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . ..- ~Paints ---------------------------------------------------------------------------- S608Life floats ------------------------------------------------------------------------ .5-60gLinoleum ------------------------------------------------------------------------- .5-61OFiber rope ----------------------------------------------------------------------- F&611wire rope ------------------------------------------------------------------------ &612Clay targeta -------------- ------------------------------------------------------- fX13Cement . . . . . . . ------------------------------------------------------------------- H14Navigation timepieces ----------------------------------------------------------- 5415Machine tools and production equipment ---------------------------------------- 5-616Tires, tubes, and rubber products ----------------------------------------------- 5-617Abrasive or grinding wheela . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . ..- 5-618Glass . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5-619Miscellaneous chemicals . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5-620Musical instruments ------------------------------------------------------------- .5L621Strategic and critical materials -------------------------------------------------- 5-822Brushes; feather, wool, bnstle,and hair ----------------------------------------- 5-823Flight clothing ---------... ------.. -.--... --.--. ---... -----..., ------------------- &624Polyvinyl chloride (PVC) plastic pipe ------------------------------------------- 5-625Radioactive material ------------------------------------------------------------- =26
5-12(J
, . .
,“
15 September 1979 DOD 4145.19-R-1
.&601. General. . . . . . . . . . . .. . . This section includes some of the more common. . . . . . ..-. . . . . . . . . . . . . . .
. . . . . . . . . . . . .. .. .. .. . . . miscellaneous commodities stored in military in-stallations but is not intended as a complete list.This section, prescribes the approved methods andpractices for storing and handling the listed mate-rials. Storage and handling methods that are to beobserved with respect to other commodities will bein accordance with the principles and practices in-cluded in the other chapters and sections of this. . . .
~, “regidation. or as may be presc~bed by the appro-“priate “@litary seivice. “ ”
&602. BatteriesThis paragraph deals with primary batteries (mer-cury, silver-oxide, manganese-dioxide, carbon-Zinc(flashlight), and other dry or reserve batteries) andsecondary batteries (lead-acid> nickel-iron alkaline,nickel-cadmium, and silver-zinc). Primary batteriescannot be recharged efficiently (a flashlight bat-tery) and are of two types, dry and reserve. A drybattery is commonly referred to as a dry cell batteryand a reserve battery is one that must be activatedby the addition of a fluid, usually water. A second-
,.-. ary battery is one that can be recharged repeatedly(an automobile battery is a good example of sucha battery) and” activated by the addition of electro-lyte. Buildings with metal roofs must not be usedfor storage of batteries, since these types absorband conduct heat to a high degree. Likewise, bat-teries will not be stored in direct sunlight. Batteriescan be stored on pallets, in bins or racks, dependingon the quantity and type to be stored. ‘This SideUp” batteries will remain in their original con-tainers until ready for issue or use. Batteries re-moved from original containers must never comein contact with steel, steel shelving, or other metalobjects which can cause short circuits or discharg-ing. Small cell batteries must be stored in a coolwell-ventilated area. It is the responsibility of thestorage supervisor to ensure that batteries are seg-regated by type, properly tagged, and stored insuch a manner that the oldest stock is issued first.The expiration date will be annotated on the doc-ument when the issue is made. The expiration datewill be ascertained in accordance with pertinenttables which indicate the allowable storage life inmonths depending upon how long the battery hasbeen in storage and the climatic zone to which thebattery will be shipped. Specific details for the De-,.
partment of the Army will be found in SB 11-30and TM 11+5; for the Department of Air Force,T.O. 00-2$213; for the Department of the Navyand the US Marine Corps, the Electronic SupplyOffIce instruction (ESOINST 4440.85, Dry CellBattery Procedures). At the time the exterior con-tainer is opened, each intermediate or unit pack willbe appropriately marked with the expiration date.
a. Primary batteries. The deterioration of all pri-mary batteries during storage, standby, or whenin service is caused by chemical action within thecells or from the loss of moisture through the sealingmaterial. Proper storage conditions reduce thischemical activity to a minimum, resulting in ex-tended battery life. It is recommended that bat-teries of the reserve type be shipped and stored ina completely dry state, as they do not deteriorateif kept completely dry.
(1) Storage tempenztures. Primary batteriesare perishable commodities and, when possible, willbe stored in refrigerated space or in warehouseshaving constant or controlled temperature, as tem-perature is the most important factor to be consid-ered in the storage of primary batteries. Thechemical activity which causes battery deteriora-tion is lessened considerably as the storage tem-perature is lowered. Primary batteries will bestored in the coolest practicable dry, ventilatedstorage space. Storage space temperature withinthe range -30° F to 35° F is recommended. Thistemperature range is preferable, provided such coldstorage facilities are available without appreciablecost; however, the usual refrigerated storage spaceavailable in the supply system at this time providestemperatures between 35° F and 50° F with rel-ative humidity of 50 percent to 80 percent. This issatisfactory for normally moving stocks. For longterm storage, however, dry batteries will be storedin areas having temperatures as close as possibleto -30° F but not lower than this and, if possible,will never be stored where temperatures exceed50° F. Nonrefkigerated storage areas for dry bat-teries must have as constant a temperature as pos-sible, since wide temperature variations are asdamaging as high temperatures. To prevent short-circuiting in the voltage socket terminals as a resultof “sweating,” dry batteries, when removed fromrefrigerated storage, will not be removed from thepolyethylene bags in which they are packaged untilthey have warmed up to an ambient temperature.-Exceptions to refrigerated storage requirements
S121
c
DOD 4145.19-R-1 15 September 1979
will be as directed by the individual DOD compo-nent.
(2) Ventilation. Some dry batteries generatesmall quantities of gas, particularly during the firstfew months after manufacture. To avoid the pos-sibility of an a~cumulation of gas, adequate venti-lation in the storage area will be provided.
(3) Testing. Maintenance during storage con-sists largely of testing stored dry batteries at pe-riodic intervals in order to maintain depot stocksat: a. high level of reliability.. Periodic tests are not
rnade.’on reserve batteries because they are storedin a dry, inert condition, with a desiccant, in airtightcans or metal~c bags. The test of a battery consistsof taking a voltage reading across a specific loadresistance for each battery.
b. Seconday bati”es. Secondary batteries willnever be piled on top of one another, rather, theywill be stored on storage racks. These racks will bemade of loose, flat boards-nails not being required.The uprights will be about 10 inches high and 12inches wide. Shelf boards can be of any convenientsize. The rack is assembled with batteries sittingon the shelves and on either side of the uprights.The batteries must be close enough together to holdthe upright rigid.
(1) Lead-acid batteries.(a) Chzwged and wet. When received charged
and wet, the cells are completely assembled, con-tain electrolyte, are filly charged, and ready foruse. The batteries will be stored in a fully chargedcondition and care must be exercised in handling.When stored in this manner, batteries must be keptfully charged either by continuous application of atrickle charge, or by a periodic recharge once eachmonth in temperatures below 80” F. When charg-ing batteries, the vent caps will be kept in place toavoid electrolyte spray. Care will be taken to assurethat vent caps are functioning. It should always beassumed that an explosive mixture of gases existsin and around charging batteries, unless positivesteps have been taken to eliminate them. For thisreason, anything that could ignite these gases suchas an open flame, a spark or smoking should beprohibited. Water will be added and specific gravitychecked every week. Because equalizing chargesare given, generally, at 30-day intervals, the bat-teries will be stored in a readily accessible place.As the temperatures of the storage area or zoneand the age of the battery have a direct bearing onthe frequency at which equalizing charges must be
given, the individual activity storing batteries willdetermine the schedule of equalizing charges. Bat- ;+x~~:}+teries maybe stored several months in this manner . . . . .and are available for use at any time. New batteriesthat have electrolyte in them and that have beengiven their frost charge, or batteries that have beenin service and are not worn out, must be stored inas cool a location as possible, namely, between60° F and 80° F. Wet charged batteries should notbe stored directly on a concrete floor. Lead-acidbatteries, depending on the quantity and size, willbe stored in racks or bins in an upright position toprevent spillage or leakage of electrolyte.
(b) Charged and dry. Batteries may bestored dry indeiin.itely. The plates are fully charged,dried and stored either in their containers or sep-arately. Rubber insulators may be stored dry, butwood separators must be stored in water or in avery weak electrolyte solution in a sealed container.This method is not generally used except for newbatteries which are shipped dry by the manufac-turers. Batteries received charged and dry will bekept closed tightly to prevent breathing. The bat-teries can be palletized or stored in bin~,or racksdepending on the quantity and size of the batteries. _
(c) Uncharged and d~ or moist. Uncharged. . . . . . .
and dry or moist batteries will be stored and han-dled in the same manner as charged and dry bat-teries.
(d) Charged and moist. For moist storage,batteries are fully charged and the electrolyte thenremoved and stored separately. The batteries willbe sealed with paraffin wax or battery sealing com-pound. When batteries are stored in this manner,the seals must not be disturbed until the batteriesare ready to be used. This method is least desirablesince plates and separators are subject to damage.
(2) Nickel-iron alkaline batteries. Wet dis-charged nickel-iron alkaline batteries may be storedfor temporary periods in any state of charge withoutdeterioration. Where prolonged storage is antici-pated, the battery will be discharged to zero voltageand short circuited in trays of five or six cells each.Store in a clean, dry area with the solution at theprescribed level. Make certain the filler caps are ina closed position. Nickel-iron alkaline batteries areshipped dry only for oversea shipment. Electrolyteaccompanies the battery in a separate container,along with specific instructions for filling and charg-ing the battery.
(3) Nickel-cadmium batteries. Wet batteries ~
.5-122
‘ ‘-
15 September 1979 DOD 4145.19-R-1
will not be 8tored with intertray connectors at-tached. In addition, cell tops will be protected with>.: ;,. ..=,:petroleum jelly to protect the metals. Batteries will—..be stored in a cool place which is free from dust andmoisture. A cool dry place is defined as 60° F to80° F and 16ss than 60 percent humidity.
(4) Silver-zinc batteries. Silver-zinc batteries,uncharged-dry, may be stored indefinitely.
(a) Dry batteries which are shipped in a drycondition and which will not be placed in service for
. . . . . .,30 days or more will be stored in the dry conditionat “a teixijjerature not to eiceed 60° C (150° F).
(b) Wet batteries stored for 30 days orlonger, must be discharged. Tape all cell vent valveswith cellophane tape.
(c) Wet batteries may be safely stored attemperature from O“ to 110° F. However, thelower temperatures within this range are more sat-isfactory for storage.
(5) Safety nwaeures.(a) Face shields, aprons and rubber gloves
will be provided for personnel handling caustic ma-terials.
(b) Facility for quick drenching of the eyesand body will be provided within 25 feet of the work
~. . . . . . . . . area for emergency use.(c) Facilities will be provided for flushing and
neutralizing spilled electrolyte, for ilre protectionand for adequate ventilation of battery chargingareas to prevent a build-up of explosive gas-airmixture,
5-603. Electronic MaterialTubes will be stored in racks or bins with sufficientshelving to prevent crushing. Tubes will be storedin original cartons if possible. Special storage in-structions on the outside of the tube shipping con-tainers will be complied with as appropriate. Whenmoving tubes, sufficient protective shock absorbingmaterial will be used to prevent damage.
a. Radioactive m.utm-ial. See paragraph 5-626 forguidance on this type material.
b. Photo tubes. Strong light levels and high tem-peratures contribute to the deterioration of phototubes. Photo tubes must be stored out of the directlight and away from high temperature areas asheaters, etc.
c. Crystuts. Crystals, when in storage, will notbe stored adjacent to electrical wiring. Protectioncan be afforded, if necessary, by storing each crys-
tal in a metal container or wrapping each crystalin metal foil,
d. Magndrons, kly~trons, traveliq-wave tubes;backward-wave oscillators (carcinatron). Theseitems must be stored away from magnetic fieldswhich may be generated by adjacent equipment orwires. Interaction of magnets must also be avoided;therefore, these items must never be stored bareor without both an inner and outer container.
e. Tubes.(1) Large glass tubes will be stored with ex-
treme care to ensure maximum safety of personnelas well as for maximum tube protection.
(2) When storing tubes with fins, care must beexercised to prevent fin damage. If fins are crookedor bent, attempts to realign them may affect tubeproperties.
(3) Shipping guards or dust covers are com-monly used to protect critical or fragile elementsffom damage. These protective items must remainin place during storage.
f. Other electronic material.(1) St~e. Electronic equipment and bulk
boxes of maintenance repair parts and componentswill be palletized wherever practicable. Compo-nents can be stored on frame pallets, depending onthe quantity, size, and shape of components to bestored. Long heavy boxes of items such as waveguides and antennas should be kept in racks, pref-erably on rollers.
(2) Temperature control. Because the precisioncomponents of electronic equipment are susceptibleto corrosion, mold, and fungus growth, temperaturecontrol is desirable in all warehouses where thismaterial is stored. A dry warehouse is essential. Atcertain activities, temperature variance is so slightthat mechanical controls need not be installed. Agood temperature for the storage of electronic ma-terial is 70° F.
(3) Humidity control. Because it is impracticalto apply preservatives to all types and parts ofelectronic equipment, control of relative humidityin storage areaa is desirable for long term storage.Fluctuating humidity and temperature causes con-densation within the equipment, which results inrust. By the use of dehumiditled storage space, thelife expectancy of the equipment is increased con-siderably and additional preservation is reduced toa minimum. Controlled humidity storage space isparticularly desirable in areas having high humidity
and where long term storage is intended. Electronic
5-123
DOD 4145.l%R-1 15 September 1979
material stored in dehumidified warehouses ordi-narily will. not require additional preservation. Indehumiditkd storage, open-framework packing casescan be used to provide complete ventilation.
(4) Amembly of complete unite. To facilitatestock control, isshe, and inventory, complete equipment will be stored as a unit. This is recommendedalso for the storage of complete sets of spare parts.In some instances, wave guides, antennaa, andhoists mechanisms are too bulky to be stored withother com~nents, but will be conveniently located
“’ ~ ~ sothai such items.,will ‘Mt be ,overlooked when theequipment is assembled for issue.
(5) Stock. issue. Electronic material should bestored in issuable condition and in such a mannerto allow issue of older material first, to the extentpracticable. An effective method is to position newreceipts and stocks being rewarehoused in a fashionto permit ready access to older material by stockselection personnel. Storage managers should pe-riodically monitor stock issue procedures to ensurecompliance at the warehouse level.
W4. Photosensitized Materials (Film and Pa-per) and Flash Bulbs.
a. Sensitized muterids. Unexposed photosensi-tized materials are perishable and deteriorate withage. Improper storage results in loss of emulsionsensitivity, increased fog, inferior tone reproduc-tion, and other defects that may render the materialuseless. The presence in the sttrage area of heat,moisture, X-rays, radioactive material, atomic fk-sion radiation, and certain gases accelerate dete-rioration. Careless handling damages the packageand ruins the contents. Assets and consumptionreporting on a quarterly basis, rapid turnover, andcareful handling will maximize the usage of thiscommodity.
b. Relative humidity control. The required rel-ative humidity for sensitized materials ranges horn30 to 60 percent with 50 percent considered as ideal.A constant relative humidity will be maintained.
c. Temperature control. Photosensitized mate-rials will be stored at temperatures of 50° F orlower. A constant temperature will be maintained.Regardless of how photosensitized materials arepackaged, temperatures should be controlled in thestorage areas.
d. R@-&ratimu Refrigerated space always shouldbe utilized for proper storage of photosensitizedmaterials. The required condition within the re-
frigerated space will be a maximum temperatureof 50° F and constant relative humidity within the . . . . . . . . . . . . . .range of 30 to 60 percent. Leakage of moist air from ‘:~~1~~-
. . . . . . . . . . .
the outside should be reduced by using an air lock. . . . .
at the door. If the relative humidity cannot be heldas required, the sensitized material should beplaced in vaportight containers inside the refrig-erators.
e. Hazards.(1) Harmful gases. Sensitized materials will be
protected against harmful gases. High concentra-tion of formaldehyde, hydrogen sulphide, ammonia,illuminating gas, mercury vapor, industrial gases,exhaust from engines, vapors of solvents, cleaners,and turpentine can damage photographic emul-sions.
(2) X-mys, radioactive and atomic fission m-diution. When storage of packaged photosensitizedmaterials near X-ray machines, radar, radioactive,or atomic fission radiation cannot be avoided, thematerial will be placed in facilities shielded with anadequate thickness of lead or other suitable bar-riers.
f. Operatioml.(1) Storage. Immediately upon receipt, photo-
sensitized material will be stored under specified .”-. . . . . . . .optimum conditions. These optimum conditions willbe utilized at storage or holding points within thelimits of resources available. Deviation from theoptimum storage conditions for storage of photo-sensitized materials is authorized whenever pre-scribed storage facilities (refrigerated) areunavailable and the expenditure of resources tomodify existing or construct new facilities for suchpurpose cannot be economically justified. Photo-sensitized material will be placed on shelves, dun-nage, or pallets allowing sufficient space betweenpackages for adequate circulation of air. Refriger-ators utilized for photosensitized material will notbe used for the storage of food or water in any form.Likewise, these materials regardless of level ofpreservation and packaging will not be stored indamp basements, on damp ground, near escapingsteam, steam pipes, boiler rooms, windows, on topfloors of uninsulated buildings, or near other sourcesof heat. Each lot of material will be stored accordingto the expiration date that is placed on the packageby the manufacturer.
(2) Handling. Photosensitized materials shouldbe moved to refrigerated storage immediately uponreceipt at all points of destination. These materials
&124
.,. . . . . . . . . . . . . .:
“-----
... ,.. .
15 September 1979
will never be permitted to stand on docks, loadingplatforms, loading ramps, etc. The material shouldbe moved by refrigerated carriers and unloadeddirectly into refrigerated storage. In other words,all photosensitized materials should be maintainedunder optinium temperature and relative humiditycondition fkom time of shipment from the manufac-turer’s plant until placed in use by the using activityto assure preservation in the best condition for thelongest period of time.
(3) Tumurver. The objective should be to have‘ti r@id turnover as is ;conomicidly possible andto ‘use photosensitized materials before the expi-ration date. All packages of the photosentized ma-terials are stamped by the manufacturer with anexpiration date (month and year). This date givesthe life expectancy of the sensitized materials undernormal nonrefrigerated storage conditions. Im-proper storage conditions can render these mater-ials useless long before the expiration date isreached. Photosensitised material will be issuedaccording to the “Expiration Date” shown on thepackage. That is to say, the package with earliestexpiration date will be issued first. Sensitized ma-terial stored under the optimum conditions speci-fied herein will be issued for the following periodafter the stamped expiration date:
( a )
(b)(c)(d)
(e)
Md.eriddBlack and white --------Graded paper ---------Variable contrast paperColor, camouflage detec-
tion, and infhred film.Polaroid type material -
“’ Donw8tic Ovemuld12 months .- 6 months.12 months .- 6 months.12 months -- 6 months.6 months -- 0 months.
No extension.
Photosensitized materials will be tested in accord-ance with the procedures and schedule as set forthin service/agency Quality Control Standards. Ma-terials which have not been used within this timeperiod or are suspected of damage in storage orhandling will not be discarded without being tested.Often only partial impairment of speed and contrastwill have taken place and the material will still serveadequately for training or noncritical use.
g. Storage of phdognzphic chemicals.(1) The optimum storage conditions for all pho-
tographic chemicals are at temperatures between70° and 75° F and at a relative humidity between20 and 40 percent.
(2) The recommended storage conditions forspecific types of photographic chemicals are as fol-lows:
DOD 4145.19-R-1
(a) Dry chemicals in hermetically sealed con-tainers at temperatures up to 90° F and relativehumidity.
Note. Sealed metal containers do not require specialprotection except where conditions could cause containercorrosion or deterioration
(b) Dry chemicals in containers with moisturebarriers at temperatures up to 90” F. and at rel-ative humidity up to 50 percent.
(c) Liquid chemicals in hermetically sealedcontainers at a temperature between ?~ and 80° Fand any relative humidity.
(d) High humidities will be avoided wherepossible to prevent deterioration of fiberboardpacking cartons,
(e) These instructions are applicable to thosephotographic chemicals discussed. Where the man-ufacturer specifies special considerations, the man-ufacturer’s instructions will be followed.
h. Flash bulbs. Personnel who store, handle, andship flash bulbs should be cautioned about the firehazard which exists from unpackaged or improperlypackaged bulbs being iired or exploded by radarbeams. Normally, flash bulbs should be shipped infull case lots. If not possible to ship in full case lots,broken case lots will be packed in accordance withFederal Specifications W-L-122. Bulbs will not bestored near sources of radiated energy unless suit-ably protected by containers which are imperviousto such radiation.
5-805. Self-Sealing Fuel Cells
a. Deterioration. All self-sealing fuel cells dete-riorate with exposure to light, heat, and improperhandling.
b. Precautions to be taken. When handling andstoring self-sealing fuel cells the following precau-tions should be observed.
(1) Store cells in clean, dry, dark and cool ware-houses.
(2) Store in shipping container, if available, anddo not remove cell from shipping container untilneeded. Save empty containers for storing usedcells.
(3) Use frames or vertical dunnage to preventcrushing or distorting when more than four con-tainers of cells are stacked.
(4) Uncrated cells should never be stacked butshould be stored in contoured racks, resting on thewidest side where there are no fittings.
%125
DOD 4145.19JL1 15 September 1979
(5) For the support of uncrated cells, the useof paper tubes inserted within the cell is recom-mended.
(6) The cell should never be allowed to rest onprotruding fittings. When crated, the proper posi-tion will be indicated on the container by arrows.
(7) While in storage, all openings will be cov-ered to prevent the entrance of foreign materials.
(8) Internal support will be installed in all sem-iflexible cells to prevent distortion.
,., (9) Ce~ with external supports will not beStored yithout t h e s e suppo@.
““ (10) Never roll or drag a cell.5-606. Internal Combustion Engines
a. Other than aircrqfl. When storing internalcombustion engines, the following precautions shouldbe observed:
(1) Engines should be stored in a clean, dryarea which is not subject to extreme variations intemperature.
(2) Engines should be stored on dunnage, pal-lets, skids, or in racks depending on the size, typeof engine, method of pack, and quantity to bestored.
(3) Engines are not to be turned over orcranked while in storage because of the danger ofdamaging the coating of preservative compound onthe cylinder walls and on all moving parts.
(4) Engines in storage, other than dehumidifiedstorage, should be treated periodically with pre-servative compounds.
(5) In nondehumidified storage, periodic spotchecks on 5 percent of the engines on hand shouldbe made at intervals of approximately 6 months. Ifdeterioration is apparent, a complete check of allengines should be made and engines showing de-terioration should be represerved.
(6) In dehumidified storage, normally, enginesdo not require as much attention; an annual checkof 1 percent of the engines in stock should be suf-ficient to insure the engines being operable whenrequired.
(7) A different woup of engines should be se-lected for each spot check.
b. Aircraft. Storage of aircraft engines will con-form to specific instructions of the appropriate mil-itary service.5-607. Lubricating Oils and GreapesWhen storing oils and greases the following pre-cautions should be observed.:
a. Store in fie resistant, sprinklered buildingsor warehouses.
b. If a general warehouse is used, storage should ‘~be in end zones with immediate access to exteriordoors.
c. Oils and greases should be separated fromblocks of other materials by aisles not less than 3feet wide.
d. Oils and greases should be segregated fromhighly combustible supplies.
e. Exteriors of containers should be free of oila n d g r e a s e .
~. Containers should be inspected before beingplaced in storage and periodically thereafter. Con-tainers which show signs of leakage, excessive cor-rosion, or are otherwise unfit, should be removedkm storage and contents should be transferred tosatisfactory containers.
g. Oils and greases in bulk storage should be pal-letized.
h. The height of stacks and the size of blocksshould comply with regulations governing floor loadcapacities and ceiling heights.
5-608. Paints
Paints, varnish, lacquers, shellac, and thinnersshould be stored as follows:
a. Where facilities are available, paint and paintmaterials will be stored in fire resistant storagebuildings.
b. If such space is limited, supplies bearing In-terstate Commerce Commission red labels (flam-mable types) will be given preference.
c. If a general storage warehouse is used, storagewill be in end zone with immediate access to ex-terior doors.
d. Containers of paints will be segregated hornhighly combustible supplies.
e. Before placing in storage, containers will beinspected for leaks.j Good ventilation will be provided.g. Containers of paint should be palletized before
storing.h. Containers of paint should be located so as to
facilitate issue on first in, first out basis.i. Paints, in general, should be stored in a cool
dry place with the exception of bituminous cam-ouflage, water emulsion, and latex-type paints. Incolder climates these types should be stored inheated buildings to prevent freezing.
;,- .,.=.x
5-126
. . . . . . . . . . . . . . .>._+_ ,.- .:.
. . . . . .. ~....,..
15 September 1979
j. Store in nonfireresistive, unsprinklered ware-house as a last resort only.
5-609. Life FloatsLife floats s ould be stored in clean, dry, and cov-
tered area;s ould not be exposed to the direct raysof the sun or extreme heat; and should be storedwith caution against moisture accumulation in web-bing and ropes; floats should be reversed or turnedWriodically. When handling life floats, care should~.taken to prevent damage to cork floats and web-bing. ~~
&610. LinoleumWhen storing and handling linoleum the followingprecautions should be observed:
a. Linoleum should be stored in a vertical positionand in the original shipping container.
b. Heated or unheated storage of linoleum is sat-isfactory; temperature from 0° to 120° F will notharm it.
c. At low degrees, linoleum should be handledcarefidly as it will crack if dropped.
d. When removing linoleum from trucks and box-cars do not drop crates over stringers.
5-611. Fiber Rope
When storing fiber rope, the following precautionsshould be observed:
a. Fiber rope will always be stored in a cool, dry,and covered space as heat and moisture cause de-terioration.
b. When manufactured, fiber rope is impregnatedwith oil which adds 10 percent to the weight. Therope deteriorates as the oil leaves the rope.
c. Rope will be protected horn the direct rays ofthe sun.
d. Adequate ventilation will be maintained inrope storage areas at all times.
e. When properly stored, rope loses its strengthbecause of age at about 2 percent per yew life ofrope will be shortened by presence of mold, acid,or water.
f. Rope will not be stored near acid, batteries,chemicals, or alkalies and will be removed born alldanger of fumes from such materials.
g. Rope up to 2 inches in circumference will bewrapped in burlap or waterproof paper.
h. Rope will never be put into storage while wet
DOD 4145.19-R-1
or covered in a manner that will cause it to retainmoisture.
i. Coverings will be left on the outside of ropecoils; lashings will be cut from the inside of the eyeleaving the covering intact.
j. Rope will be inspected to locate the inside endwhich is in the eye (opening in center of coil) whenopening a coil; all stock should be taken from thisend.
k. Before cutting rope, whipping of yarn shouldbe applied on both sides of the proposed cut to pre-vent the strands ilorn becoming unlayed.
1. Rope will be stored on reels, in bins or racks,or on pallets according to the quantity and size tobe stored.
&-612. W i r e R o p ea. Storage. Wire rope should be stored in a cool,
dry place away from fumes, chemicals, heat, ordampness and should be kept on the reel or spooluntil used. If it is to be stored for a long period oftime, the full length of the rope should be coatedwith a preservative (MIL-C-16173, grade 1). In themanufacture of wire rope, a lubricant is applied tothe hemp center which acts as a storage mediumfor the oil. Wire rope should be kept away from allchemicals such as acids which attack the metal andalkali which will destroy the internal lubrication.Damage by chemicals is not always noticeable andthe concealed weakness makes the cable dangerousto use.
b. Corrosion. Corrosion or rust weakens a ropebut it is almost impossible to ascertain the loss instrength. Exterior loops of the rope should be ex-amined frequently for signs of rust or corrosion.
c. Unwinding. When removing wire rope froma reel, the reel must be rotated on a spindle r ‘tingon a cradle (fig. 5-48), or a turntable, or by i oilingthe reels along the floor. A surplus race from a gunmount may be used as a turntable (fig. =9). Wirerope should never be taken from one side of the reelas each wrap on the reel produces a kink in the ropewhich makes it unsafe for use. A short, angularbend, known as a “dog leg,” resulting from a partialkink will chafe on the flanges of the sheave andwear the rope prematurely at that spot.
d. Cutting. Before cutting any wire rope (includ-ing preformed rope), apply three seizings on eachside of the proposed cut. If cutting is done by anacetylene torch the seizing can be omitted@es and strands will be welded together.
as the
5-127
DOD 4145.19
., .,..,, ...,. .. .
-R-1 15 September 1979
1.
. -
..—. -—
. . . . . . .. . .
Figure 5-48. Crudle for handling reels.—.
5-613. Clay Targets,.
—... .-s. .. . “. ,-
Fi.gure 5-49. Wire rope dispensing turntable.
Clay targets are fragile items and the handler, al-ways, will comply with the marking “this end up.”Clay targets should be palletized and stored in stor-age racks or pallets and pallet support sets,
5-814. Cementa. Cause of deterioration. Causes of deterioration
of cement are as follows:(1) Moisture.(2) Mo~ement or circulation of air.(3) Fadure to observe first-in-fret-out issue
procedure.(4) Warehouse pack (packing of lower sacks of
cement when stacked too high for a long period oftime).
b. Method of storage. Cement will be stored indry covered storage areas. The circulation of airshould be held to a minimum as air carries moisture.Cement will be stacked away from walls to avoidcondensation or moisture.
c. Pallet storage. Cement will be palletized notto exceed four courses high per pallet. Pallet loads
S128
,-
15 September 1979-A -.. .---—
will not be stacked more than two high unless aidsare used to support the weight of superimposed
., , . .. ,: ~.. ,....:,. pallet loads. Cement put into storage will not bedisturbed until it is issued. Restacking or shifting(to avoid warehouse pack) exposes the cement toair circulation which increases the absorption ofmoisture.
5-615. Navigation Timepieces
a. Security. Timepieces should be stored in aroom which, has adequate security facilities. This
~~” ~ ,roorn ‘should be located away’ from the shock and. . , .vibration of machine~ also should be air condi-tioned and fkee of dust.
b. Temperature. The controlled temperatureshould be maintained near 7(Y F. ( + 5“), with arelative hurnidit y of not more than 50 percent.
c. Unpacki~. When received fi-om the observ-atory, the timepieces should be unpacked, wound,uncorked or unlocked, started and set to GreenwichCentral Time and given a 10-day run with dailywinding and rating prior to storage. After the 10-day run, the timepieces should be allowed to run48 hours more, then stopped and corked or locked,and stored,
~ d. Storage. When not running, all navigational--—-timepieces should be inverted every 30 days to re-distribute the oil on lubricated surfaces. When thetimepieces have been in storage 6 months, and notmore than 8 months, wind, start, and allow to runfor 5 days with daily winding after the timepieceshave operated for a period of 2 days, should be ratedfor 3 days. At the conclusion of this 5-day trial pe-riod, the timepieces should be stopped and returnedto storage. Suitable shelving or cabinets should beprovided for all timepieces.
5-616. Machine Tools and Production Equip-ment
a. Reference. Detailed information concerningthe preparation of machine tools and similar equip-ment for extended storage will be found in MIL-STD-107 and in Joint Publication TM 38-260, NAV-SUP Pub 523, AFR 71-18, MCO 4870.62, DLAM4145.9, Preparation of Industrial Plant Equipmentfor Storage or Shipment.
b. General. Most machine tools are large, bulky,and heavy; this fact should be considered in layingout space. Large, unwieldy pieces of equipment andunusually heavy items should be stored as close to
DUD 4145.lY-K-1
removal aisles as possible. Machine tools vary con-siderably in weight, shape, and size, but this doesnot mean that the tools can be placed haphazardlyin the storage warehouse. Machine tools should belined up by type and arranged so that adequate aislespace is provided, not only to facilitate inspectionbut also to provide easy removal without disturbingother units. This equipment can be block stacked,providing it is composed of similar units.
c. Crating. Most crating of machine tools is un-necessary and costly. Crating should be used onlywhen the individual tool is adaptable for tiering.Tiering of machine tools should be limited to suchtools with solid bases, rectangular columns, andcircular pedestals. Only such tools weighing lessthan 10,000 pounds should be tiered. The use ofbolts in place of nails for such crating is permissible.Consideration also should be given to floor load ca-pacity and accessibility. Block stacking should bedetermined by qualified personnel at each activity(fig. MO).
d. Storcqe. The areas directly under cranewaysare to be utilized, so far as practicable, for the heav-iest units. This is the most expensive storage spaceand will require a limited number of removal oraccess aisles, since the direction of storage is up-ward. In order to facilitate inspection and removal,units should be placed so that inspection and re-moval space is provided. The size of removal aisleswill be governed by the size of the units, but shouldnot exceed the width necessary to furnish conven-ient passage for handling equipment. Where prac-ticable, the aisles should be continuous and providestraight movement (fig. 5-51). For space conser-vation, it may not always be practicable to storeunits immediately adjacent to removal aisles; in thisevent inspection aisles should be widened to provideenough space to move individual units through tothe removal aisles. Steel rollers, overhead cranes,forklift trucks, dollies, lift jacks or other suitablehandling equipment can be used to move any unitfrom storage, provided care is taken to determinethe center of balance and position of pedestal andbases. In order not to disturb the protective coatingand preservatives, the material should be movedonly for inspections, in emergencies, or when or-dered for issue. Platforms and racks should be usedwhen within the limits of floor load capacities andavailable air rights. When a unit is moved, the nutsof all holddown bolts should be tightened securely.
.5-129
f,-
.,
DOD 4145.19-R-1 15 September
,.
~—–--–-—..—. -“----+
1979
. . . . . . . . .
. . . . . . . . . . .
—?X2SX. . . . . .. . . . . . .
Figure 5-5o. ~ienng of muchine tools.
e. Use of skids. All units should be skidded whenstored to protect the machinery during handling.It is recommended that the skids remain attachedto the machine while in storage. Guidance is pro-vided in MIL-HDBK-701. However, at activitieswhere leveling jacks are available and personnelare familiar with the storage of machine tools andproduction equipment, skids can be removed. Whenskids remain on the units, units should be leveledproperly before storing. If the floor is too irregularto use shims, the skidded unit should be placed onwooden strips, 1 to 2 inches in thickness. To ensureproper distribution of weight and to maintain theunit level at all times, the strips should be placedat right angles directly under the bolt heads. Thestrips not only prevent the unit from warping anddistorting, but also will protect the skids and facil-itate movement of the units. In storage, the nutswill be backed off 1Y2 to 2 inches from the top ofthe skid. The bolts and nuts should be protectedwith a preservative. All machine tools in storage
should be tagged with the following information(red Wgs preferably] “CAUTION: TIGHTEN ALLHOLDDOWN BOLTS BEFORE REMOVINGTHIS MACHINE FROM STORAGE.”
f. Accessories. Accessories should be boxed orcrated and placed on the skid or platform of the unitfrom which removed. Precautions should be takenso that the wood of the boxes or crates does notcome in contact with the preserved machine sur-faces. When it is not possible to place accessorieson the skid, such accessories should be stored ad-jacent to, or in the vicinity of, the machine tool;proper identification should indicate clearly the unitto which the crated accessories belong.
g. Tiering. Where it is necessary to use tieringmethods to conserve storage space, care should betaken in selecting machines to be tiered. Machinesof long bed design, with leg type, end frame, ormultiple column bases, or weighing more than10,000 pounds should rest on a solid base and notbe placed on top of other machines.
5-130
15 September 1979 DOD 4145.19-R-1
. . . . . . . .
---. .
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STORIE T O AISLESA S I N DbCATED BY ARROWS
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● ; :9
1 11,
- - - - - - - - - - - - - - - - - - - - - - - - - ------— J . - .
.DuTE
Ulun lowl~ from s Iwo. ● rot of Ilko mhlss tsols, as ohan III dla rsm, romow to t h i s1contor I In. frss O S. slot. ● t ● tlm, thsroby -I!lno WSI Iablo ● pet or dditloml stom~.
(Thlo ralo do.. sot ● wl y In ● ost Ion of -rohowc whsro ovorhssd crsns Is umd. )
Figure WI. Typical storage layout of muchine tools.
h. Machines weighing we than 10,000 pou?uk 5-617. Tires, Tubes, and Rubber ProductsTiering of machin& tfils, such as lathes ~th longbeds or other units with extended legs, long tables,or double columns may distort or warp the toolsbeyond reasonable repair. Small machines thathave rectangular columns of circular pedestal basescan be tiered, provided suitable crating or dunnageis inserted between the machines to bear the load.To avoid permanent distortion of ikame membersby undue stresses or strains, all machines shouldbe leveled and supported. Machine tools may betiered two tiers high, but there are some types ofindustrial equipment that can be tiered higher whencrated such as welders, furnaces, heat treatmentequipment, and washing machines.,.
a. Selection of warehouses. Warehouses in whichtires are stored must provide the maximum safetyand protection to the tires housed. Buildings usedfor tires storage should-
(1) Provide maximum protection against fireand reduce the hazards to a minimum.
(2) Provide protection from light.(3) provide a uniformly cool temperature.(4) Be free of operating electrical equipment
which generates ozone.(5) Provide protection against drafts or air
movement since air currents increase rubber de-teriorating oxygen in the air and aid combustion incase of fire.
5-131
—.
. .
DOD 4145.19-R-1
b. Aircraft tires and tubes.(1) The age limits for aircraft tires and aircraft
inner tubes are based on the date of manufacture.Retreaded tire age limits are also from the date oftire manufacture, not the date of retreading. Air-craft tire manufacturing dates are included in theserial number of tires. The serial number consistsof a maximum of ten positions, alpha and/or nu-meric. The first four positions are the date of man-ufacture in the form of a Julian date (last digit ofthe year fo~owed by the day of the yeai i.e., 23.“hla~. “19@. is’ .w@tten “8144).. Manufacturing datesshown previous to this method are identified bymonth and year (such as 10-68/October 1968). Innertubes have the date applied to the tube by decal orstamped on the surface. The outside of the tubecartons are also date stamped. Proper control androtation of stock procedures will be implementedto assure that the oldest age dated items are issuedfirst. Color tape is used on aircraft tires manufac-tured in 1962 and subsequent years to aid in ageidentification of the tires while in storage at depots,storage sites, air bases, etc. Tires manufactured in1962 and subsequent yeara are color coded with onecircumferential band of l-inch wide tape, com-pletely around and approximately centered on thetread. This paragraph is intended as informationonly, and is not used as authority to require tapemarkings of tires currently in storage. New tireswill be color coded by the manufacturer before de-livery.
*Tape Color Identification DataYeUT Tape color1862 WMte
1963/1970 Silver or gray1964/1971 Green1965/1972 Blue1966/1973 Orange1867/1974 Yellow1968/1975 Magenta1869/1976 Red
*Tires manufactured after 1971 have the year printed onthe following colored tape.
Year Tape Color1971/1974/1977 Green1972/1975/1978 Blue1973/1976/1979 Orange
(2) Serviceable aircraft tires will be placed intosuitable tire racks so that tires will be held in avertical position and with each tire holding its ownweight only. The rack will provide a flat or covered
%132
15 September 1979
surface for the tire rather than around surface suchas pipe or tubing. If this procedure is not followed,particularly in the case of tubeless tires, it may be . . ..$
>:, ; ,:. :,. . . . . .
impossible to mount the tire without the aid of ad-. .. .. .. ~.” .-
ditional equipment. The flat spots on the treadwhich may develop from storing tires vertically arenot harmful. Such flat spots will disappear whenthe tire is mounted and inflated.
(3) Reparable aircraR tires may be stored ina vertical or horizontal position. Flat spots causedby storage in either position are corrected duringthe retreading process. Tires stored in a horizontalposition will not exceed the. stacking limits specifiedbelow.
(4) Reparable aircraft tires with a normal crosssection width of 10 inches and above will not bestacked more than 10 tires high.
(5) Reparable aircraft tires with a normal crosssection width of less than 10 inches will not bestacked more than 15 tires high.
(6) Aircraft inner tubes will be stored to avoidcreasing. Innertubes will not be completely deflatedand will be dusted with tire talc to prevent thetubes from sticking together. Whenever possible,innertubes will be packed in fiberboard boxes. Iffiberboard boxes are not available, tubes will be ‘--. . . . .. .
wrapped in heavy paper and stored in a darkroom.Packages will be plainly marked to indicate contentsand will state size, type of tube, date of manufac-ture, and stock number.
(7) Tires and tubes should not be stored in thevicinity of electrical discharges from the operationof electric motors, generators, welders or otherelectrical devices.
c. Over th Toad and industrial vehicular tiresand tubes.
(1) The preferred method of storing pneumaticrubber tires, mounted and unmounted, tube andtubeless, new, used, and reconditioned, is in aver-ticzd position. Horizontal storage is not as satisfac-tory because of the necessity for reversing at 6-month intervals. However, where small quantitiesof tires are involved, horizontal stacking is econom-ical. When horizontal pallet storage is used, thequantity of tires to be stacked on each pallet shouldnot exceed the following limits.
Maximum number of tires to be stackedTire size one upon another600X16 15 eachf550 x20 14 each75(3 X 1 6 12 each
15 September 1979 DOD 4145.19-R-1
Maximum number of tires to be stackedTire size one upon another700 x 20 12 each900x16 8 each
1,000 x 20 6 each1,200 x 24 6 each1,300 x 20 i 6 each1,400 x 20 5 each
If the indicated limit is exceeded, the bottom tireis in danger of permanent damage. This limit also
~ applies to placing one pallet on top of another, wheniiitervefing”supports are not provided between thepallets. If tires stored horizontally remain in stor-age for over 6 months, each stack should be re-versed so that the bottom tire is on top.
(2) Vertical storage of tires eliminates the ne-cessity for periodic rewarehousing which is re-quired when tires are stored horizontally.
(a) Tires (tube or tubeless type) stored in avertical position should be grouped by size on stand-ard 40-by 48-inch pallets combined with appropriatesize standard pallet support sets, to form a tirestorage unit (fig. !X2). As an alternate method,pallet racks may be used if they are more readilyavailable. Suitable wood racks, steel racks or slot-ted-angle receptacles and nonstandard pallet sup-port sets, now in use, are acceptable pendingnormal replacement action.
(b) Unmounted tube type tires may be storedin pyramidal fashion as depicted in figures 953 and5-54. This method permits the attainment of ade-quate storage heights with a minimum requirementfor storage aids. Tires elected to be stacked in py-ramidal fashion should be bundled as follows:
1. Tire sizes 14 inc~es’10D) up to a size-less than 26 inches OD should be bundled utilizingfour evenly spaced %-inch x .020-inch, QQ-S-781,flat steel straps. The compression of the bundledload should amount to 15 percent of the bundledheight. Compressed bundle of these sizes shouldnot exceed 43 inches in height. When compressedbundles do not exceed 43 inches, two bundles willadequately fit (horizontally) side by side when shipment is by MILVAN or SEAVAN.
-2. Tire sizes 26 inches OD up to 48 inchesOD should be bundled utilizing four evenly spaced%-inch x .023-inch, QQ-S-781, flat steel straps.Compressed bundles of these sizes should also notexceed 43 inches in height.
9. As long as the tire bundles on the bottom
layer are chocked with a 2 x 4 or 4 x 4, tires can besafely stacked four bundles high.
4. An exception to the above are tires size11.00 x 15 which can by pyramidal stacked five bun-dles high (fig. 5-53). The fifth layer should be offsetfrom front to rear to tie the stack of tires togetherto provide more stability to the block stack.
5. Tires can also be pyramidal stacked atopa base layer of tires stored in pallets and supportsets as illustrated in figure 5-54. In addition togreater space utilization through achievement ofhigher stacking, this method provides better stackstability to the tires being stored.
6. Two or more tire sizes should not bepiled in the same stack.
(c) Tires in storage can deteriorate in timeto an unuseable state. Stock rotation is necessaryin order to prevent such loss. To ensure maximumprotection against loss born deterioration, a strictpolicy of issuing oldest stock fwst will be practiced.When tires or tubes are received for storage, themonth and year of manufacture or retread will beindicated on the pallet placard. This will aid in se-lecting the oldest stock first.
(3) Care must be used at all times in handlingof tires, tubes, and rubber products. They mustnot come in contact with gasoline, oil, or otherpetroleum products. (If such contact is unavoidable,wash immediately with vegetable oil, soap andwater. ) Cutting, scuffing, or scraping of tires duringhandling must be avoided.
(4) Unmounted tires and tubes must not bestored in the open. Where closed warehouses arenot available for storage of unmounted tires, orwhere it is necessary to store tires mounted onvehicles in open storage for periods exceeding 90days, pending removal to covered space, theyshould be protected in accordance with MIL-T-46755. Tires manufactured or reprocessed withanti-ozonant “02” compounds do not require addi-tional protection until 2 years from date of manu-facture.
Note. Date of manufacture and “OZ>’ marking are nor-mally imprinted on the tire sidewalL Date of reprocessingis normally imprinted on a reconditioned tire sidewall.
(5) Used serviceable tires will not be placed instorage until they have been cleaned, inspected,and had all foreign material removed. Serviceableused tires, including those reconditioned, will beStored and handled the same as new tires.
.
DOD 4145.19-R-1 15 September 1979
15 September 1979 DOD 4145.19-R-1
. . . . . . . . . .~.> . . . ..7......
. . . . . . . . . .
. . .... .. . . .
.,
Figure 5-59. Block stack of 11 .00x15 ti?’es.
(6) Tubes must be handled with care equal tothat given to tires.
(a) New tubes should be stored in the originalpackage and protected as outlined for tires.
(b) Used serviceable tubes should be com-pletely deflated by removing the valve core. Theycan be folded and stored.
(c) Tubes will be placed in storage groupedaccording to size and type. Removal from storagewill be on the basis of oldest stock first.
(d) Self-sealing tubes must be inflated enoughto retain full molded size. Storage aids (e.g., palletsupport sets) will be used to assure retention ofshape and size.
d. Solid rubber tires and track components. Solidrubber tires, rubber components of combat vehicletrack, track support rollers, and track idler wheelswill be protected as outlined in c above.
e. Rubber cements. Rubber cements must be keptwithin 32° to 90° F. and all containers must be kepttightly closed at all times. Rubber cements, de-
pendent upon flash point, are either flammable liq-uids or combustible liquids and must be consideredfor storage in light of their flammability properties.
5-618. Abrasive or Grinding Wheels
a. General. All grinding wheels are fragile, andshould be handled and stored carefully to preventbreakage and chipping.
b. Location. Wheels should be stored in covered,dry areas, and should not be exposed to extremetemperature changes. Escaping steam and rain willseriously affect grinding wheels, consequently,such wheels should be away from radiators and openwindows.
c. Storage. Generally, grinding wheels are storedin bins and racks. Smaller sizes are often carriedin bin drawers. The bins, racks, or drawers shouldbe built to accommodate wheels of various sizes.Separate sections of storage racks should be con-structed within standard shelving to prevent thewheels from rolling off (fig. 5-55). Wheels of the
5-135
DOD 4145.19-R-1 15 September 1979
. . .. . . . . ..- . .. . . . . . . . . . . . . . . .
. . ..-.
,,. ,. ... ... :.” .,. , ‘-. .
Figure 5-s4. Tires stacked atop a base layer of pallets and supportsets. Note the 6-inch extension on the support set upn”ghts,
.me size, type, and specification should be stored~gether and should be arranged, so far as possible,
,0 facilitate issue on the basis of fwst in, first out(fig. 5-56).
d. Straight and tapered wheels. Most straight andtapered wheels should be stored on edge in racks.The racks should provide two point cradle supportfor the wheels to prevent rolling. A sufficient num-ber of partitions to prevent wheels from tippingover should be provided. An individual section isrecommended for each wheel of unusual shape.
e. Thin organic bonded wheels. Thin organicbonded wheels should be stored on a flat surfaceaway from excessive heat. A heavy steel plate orthick vitrified wheel makes a good foundation for
5-136
F\ ..-
stacking, and similar plate or wheel placed on thetop of the stack will help prevent warpage.
f. Cylinder, cup, and saucer wheels. Cylinderwheels and large straight cup wheels can be stackedon the flat side with corrugated paper or other cush-ioning material between the wheels, or can bestored in racks similar to the racks used for storingstraight wheels. Large flaring cup wheels shouldbe placed flat on a horizontal shelf, alternating theposition so wheels are stacked base against baseand face against face. Small saucer, cup, and dishwheels, without thin, easily damaged edges or rims,can be stored on edge.
g. Cloth-backed thin discs. Cloth-backed thindiscs should be supported and weighted the same
15 September 1979 DOD 4145.19-R-1
. . . . . . . . .~,. . . . . . . . . . . . . .
‘-. . :.. .;:.... . . . .
-. . . . . . .
S?I?AIGtlJ ~ELS wlw_f~sM
, \ , ,SMALL C@Sa CYLINOERS
1
uR9SklW?9H-S iASGE SSVELWMSSLS
Figwre 5-55. Binstorage ofgrinding wheels.
TYPE NO. I STRAIGHT
-k=-” 4W’L
TYPE NO. 2 CYLINDER
~D~
I
TYPE NO. 4 TAPERED TWi) SIDES
as bonded wheels, and should be stacked cloth tocloth and grain to grain to avoid damage to the clothbacking. Also, this method of stacking will help toprevent warpage.
h. Small shaped wheels, Small shaped wheels,such as plugs and cones, should be stored in boxes,bins, or drawers.
5419. Glassa. Storage. The relative humidity in glass storage
areas should not exceed 65 to 70 percent, becausemoisture and dampness have a tendency to etchglass when it is stored for long periods of time.Glass should be stored in original containers untilready for issue. If gl~s is removed from originalcontainers, the three types of storage racks gen-erally used for storage are the “A” type, pockettype, and slotted type. Because of its fragility, glassshould be handled with extreme care. Persons han-dling large sheets of glass should use rubber gripsor pads.
b. Smull size glass. Window glass and other smallsize glass should be stored in pocket type storage .racks if removed from original containers. If pos-
TYPERECESSED TWO S1 OES
NO, 7
~J l.~
TYPE NO. II FLARING CUPIan bs furnlo%d with bsvslsd face)
TYPE NO. 6 STRAIGHT CUP SAUCER (SiW GuNMER}(CAm bs furnloW with bsvolsd f~cc) TYPE No ,3
Figure 5-56. Typical types of grinding wheels.
%137
DOD 4145.19-R-1 15 September 1979
sible, the racks should be constructed from redwoodbecause this lumber is free from knots and givesadded protection to the edges of the glass. Glassstored in pocket racks should have an absorbenttype of paper, between each sheet of glass. Bulkstorage of small tiize will be palletized if the quantityis large enough.
c. Plate glass. Medium size plate glass, if re-moved from original containers, should be storedin slotted type storage racks. The slotted rack
, . . should be constructed from stock lumber with the“” ~~ slots .rnade..qftiaple, Kavailable. The maple should‘“ be three-eights of an inch milled and three-eights
of an inch routed to form the slots, and the sepa-rators at the top of the racks should be constructedof various thickness of masonite. Plate glass inoriginal containers should be stored o.n edge.
d. Extra Zurge sizes. Glass of extra large or spe-cial sizes should be stored on “A” type racks.
e. Handling block. A wedge-shaped handlingblock is used for handling plate and large size sheetsof glass. This wedge-shaped block is constructedfkom stock lumber and is covered with carpet. Thecarpet protects the edge of the glass and permitseasy removal from the racks.
5-620. Miscellaneous Chemicalsa. Handling precautions. Although some chem-
icals are not hazardous matefials, a certain amountof care is required in storage and shipment. Allchemicals should be placed in containers that willprevent breakage during transit. Before makingshipments of any chemicals, the sending activityshould consult Interstate Commerce Commissionregulations to determine whether special require-ments are necessary.
b. Example chemicais requiring special consid-erations for storage and shipment.
(1) Aluminum chloride (anhydrous). Alumi-num chloride should be stored in airtight drums orsealed glass containers. Exposure to moisture orair makes it unfit for most uses. Packs should beexamined frequently to make certain that the air-tight seal is in perfect condition. It is nonexplosiveand not a fire hazard.
(2) Antimony sulfide. Antimony sulfide shouldbe stored in tight barrels, steel drums, kegs,multiwall sacks, or boxes. Ifneceswy, the containersshould be lined with paper to prevent leakage. An-timony sulfide should be stored away from corrosivefumes and kept dry. It is not a fire hazard.
(3) Boric acid. Boric acid should be stored ina dry place, in wooden barrels, multiwall sacks, . . . . . . . . .kegs, boxes, or burlap bags. It is nonexplosive and ..>,.<..
--------. . . . . . . . . . . . . . .
not a fire hazard. Containers should be lined toprevent leakage.
(4) Calcium chloride (anhydrous). Calciumchloride should be stored h sealed steel drums,cans, or jars. Because it absorbs water, it shouldbe kept away fkom air aid moisture.
(5) Copper oxide. ,Copper oxide should bestored in wooden barrels, kegs, fiber drums, m~ti-wall sacks, or boxes, and shottld be kept dry. It isnot a fire hazard.
(6) Defi”n. Dextrin should be stored in woodenbarrels, fiber drums, multiwall sacks, kegs, boxes,or bags, and should be kept dry. It is not a firehazard.
(7) Zron (reduced). Reduced iron should bestored in sealed cans and bottles and should not beexposed to air and moisture.
(8) Kaolin. Kaolin should be stored in woodenbarrels, kegs, boxes, or bags, and should be keptdry.
(9) Lime (hydrated). Lime should be stored intight barrels or multiwall sacks and should be keptdry. .. 7::-
(10) Potassium iodide. Potassium iodide shouldbe stored in barrels, kegs, bottles, or boxes in adry area.
(11) Silica gel. Silica gel should be stored insealed water and airtight drums, pails, and cans,and should be kept dry. It is not a fire hazard.
(12) Sodu lime. Soda lime should be stored inairtight glass or metal containers and should not beexposed to air or moisture.
(13) Sodium bichromate. Sodium bichromateshould be stored in barrels, kegs, multiwall sacks,or boxes. It is an oxidizing materkil and should bestored away from acids and combustible materials.Containers should be lined to prevent leakage.
(14) Sodium bisu~ite. Sodium bisulfite shouldbe stored in barrels, drums, kegs, or boxes andshould be kept dry. Containers should be lined toprevent leakage.
(15) Sodium hypochlorite (solid). Sodium hy-pochlonte is unstable in the air and should be storedin a solution in carboys or bottles and kept in a coolplace.
[16) Sodium hyposulfite. Sodium hyposulfiteshould be stored in wooden barrels, kegs, metaldrums, multiwall sacks, or boxes in a dry area.
%138
15 September 1979 DOD 4145.19-IL1
Containers should be lined to prevent leakage. It-... . . . . . . . . .. is not a fire hazard.-.-...,... .,. . . . . . .. ..”.
&621. Musical Instrumentsi
a. Woodwinds and brass. The following instruc-tions pertain to the storage of woodwinds and brassinstruments:
(1) Instruments should be kept in cases whenin storage.
., :..!:. . . (2) Each case should. containa l-ounce block oftarnphor,to reclu”ce humidity, prevent tarnish, and
act as a“ moth “repellent for the plush lining of thecase.
(3) Instruments should b~ inspected, cleaned,and repaired, if necessary, before being placed instorage.
(4) Woodwinds and brass should never bestored in damp areas or in extreme heat as heatand dampness cause corrosion and tarnish.
(5) Woodwinds should be oiled twice yearlywhile in storage; bore oil is preferred.
(6) A desirable temperature for woodwinds andbrass is between 65° and 75° F.
(7) Small instruments should be packed incontainers and palletized.
(8) Large instruments should be packed in con-tainers and crated with a skeleton frame strongenough to sustain the weight of stacking.
b, String instruments. The following instructionspertain to the storage of string instruments:
(1) String instruments shouId be kept in car-rying cases, with a l-ounce block of camphor toreduce humidity.
(2) String tension should be released before theinstruments are placed in storage. Sound postsmust not be allowed to become loose.
(3) Before being placed in storage, instru-ments should be cleaned, inspected, and repaired,if necessary.
(4) A desirable temperature for the storage ofstring instruments is between 65° and 70° F. Tem-perature should be kept as constant as possible.
(5) Open containers of water should be keptnear large string instruments, such as the violin,cello, and brass.
(6) Bass violins and violin cellos should be SuS-
pended in art upright position while in storage, withthe bottoms of the instruments fastened to preventswinging and bumping each other.
(7) Small string instruments should be packed
in containers and palletized or placed in bins orracks, depending on the quantity to be stored.
c. Drums. When storing drums the following pre-cautions should be observed:
(1) Drums should be kept in cases while in stor-age.
(2) Tension on drum heads should be releasedbefore drums are placed in storage.
(3) A desirable temperature for the storage of,drums is between 65° and 70° F.
(4) Drums should be packed in containers andpalletized.
d. Pianos. Excessive heat and dampness candamage a piano in a very short time. A temperaturevariance of l& F is the maximum permitted inareas where pianos are”stored. Pianos can be storedin nonheated warehouses, but should not be placednear an open window or in extremely dry spacesbecause of the large amount of glue used in the caseand action. If a piano is not stored at a constanttemperature of 68° F, a small package of unslackedlime should be put inside the case to prevent rustingof the strings. The heat from a lighted 15-watt lightbulb attached to the base of a keyboard instrumentwill act as a dehumidifier. Because of the largeamount of felt in a piano, it is recommended thata suitable moth repellent be kept in the case at alltimes. For long term storage, grand pianos will bestored flat.
e. Instrument accesson”es. Generally, accessoriesare bin storage items. Reeds should not be storedin dry, overheated places that will cause the reedsto split, crack, or lose the vibrating qualities. Also,reeds have a tendency to mold or mildew when ex-posed to air. Gut should be stored in a refrigeratedunit with a quart of water containing 2 teaspoonfulof formaldehyde placed near by.
5-622. Strategic and Critical MaterialsSee Chapter VI.
5-623. Brushes; Feather, Wool, Bristle, and Hair
a. General. The two hazards encountered in thestorage of brushes manufactured from keratinousmaterials such as feathers, wool, bristle, and hair,ar~infestation of the brush by various beetles,mold or mildew and rot due to humid atmosphericconditions.
(1) Beet/e infestation. Four types of beetleswhich cause damage to the keratinous part of thebrush are commonly known as the black carpet bee-
FA139
DOD 4145.19-R-1
tie, the furniture beetle, the varied carpet beetle,and the buffalo or moth beetle. (See figs. 3-10,3-11and 312, chap. III, sec 4.) There is also the lyctuspowder post beetle which attacks all types of hard-woods generally used for handles.(2) Climatic huzards. During long term storage
in humid climates, the keratinous part of the brushmay develop mildew, mold, or rot.
b. Precautions prior to storage. Usually, Federalspecifications require manufacturers to enclose in-sect repellent ‘with brushes; nopally, this is ac-. ...”, ,,
complished ~~ by placing na”phthalene balls in eachpack or container. Receipts that have not been af-forded the necessary protection will be inspectedfor infestation, and, subsequently, properly pack-aged for storage. Particular attention should begiven to rollback, salvage, or surplus stock.
c. Precautions in storage. Brushes made of ker-atinous materials will always be protected from in-festation by including naphthalene flake or balls orparadichlorobenzene flake or powder in each pack.Since these repellents tend to evaporate, careshould be taken to replenish as required.
(1) Bulk Jot storage. Bulk lots will be stored inoriginal containers; if material is repackaged lo-cally, a small amount of repellent should be addedto each container which should be kept sealed.
(2) Bin storage. Brushes stored in bin boxes oropenings should be kept in the unit pack. When thesize of the smallest unit pack precludes shelf or binstorage, bin stocks may be placed in a protectivewrap with a small amount of repellent.
(3) Controlled humidity or temperature. Toprevent mildew, mold, or rot, especially in highhumidity areas, material should be stored in” con-trolled humidity or temperature storehouses.
(4) Inspection of material in storage. Samplequantities of stocks should be regularly inspectedfor signs of insect infestation, mildew, mold, androt. The frequency and scope of these inspectionsshould be established by the military service/agencyconcerned and should be predicated on local con-ditions.
(5) Housekeeping. Good housekeeping is thebest additional preventive measure to be takenagainst infestation.
(6) Safety. Contact with insect repellent suchas naphthalene and paradichlorobenzene can causeskin irritations. The fumes thereof, in heavy con-centrations, are toxic. Personnel concerned willtake the necessary precautions such as the use of
goggles, rubber gloves,Conditions permitting,well-ventilated.
15 September 1979
and half mask respirators.storage areas should be . ...,.,_,,,.,
,. ..:, .:...:.. . . .(7) Damged stock. Material found to be dam.
aged by infestation, mildew, mold, or rot should bedisposed of in accordance with procedures set forthby the service fagency concerned.
5-624. Flight Clothing
a, Preparation of clothing fw storage.(1) Inspection of new muterial. All containers
will be visually inspected for shipping andlor waterdamage. Damaged containers will be opened andthe clothing inspected. All damaged or mildewedclothing will be reconditioned in accordance withapplicable instructions.
(2) Cleaning and reconditioning. All clothingwhich has been worn will be cleaned and recondi-tioned by appropriate procedure specified in appli-cable specifications prior to storage for reissue.
b. Marking. The garments will be examined todetermine that the proper identification markingsare not missing and are legible. Where markingsare not legible or are missing, markings as requiredby the applicable specification for the garment will ~be added. Markings not required by the applicablespecification will be removed and obliterated in sucha manner as to not adversely affect the garment’sappearance.
c. Storage(1) Precautions. Shelves, racks, bins, and all
storage aids will be free from protruding nails,sharp slivers of wood, rough edges, burrs, or otherdefects that might tear or puncture any part of theclothing or which might chafe the surfaces. Thestorage area will be maintained fkee of rodents,insects, plant life, or other damaging influences.
(2) Storage arrangements. Oil, grease and dirtwill be removed from rubber surfaces with a sohl-tion of vegetable soap and water. Omnienvironmentfull pressure suits are” issued with a carrying caseand should be received packed in this original con-tainer. The anti-G, antiexposure, and omnienviron-ment fill pressure suits will be stored on hangerswith the items hanging free. The antiblackout suitbladder will not be folded. Carrying cases shouldbe stored in an area adjacent to the suits wheneverpossible. Summer and winter flying suits and otherflight clothing will be stored in their original con-tainers, if received. Otherwise these items will bestored in bins, shelves, or on hangers as applicable. .””
5-140
15 September 1979 DOD 4145.19-R-1
d. Storage conditions.(1) Killing larvae. If clothing is suspected of~ .,...,... .
. . . . . . . containing moth larvae, the larvae can be killedeither by fumigation or reduction of the clothingtemperature JO lT’ F, for a period of 36 hours.Fumigation is considered the more practicablemethod since it would be necessary to spread outeach garment in order to reduce the garment tem-perature to the required 17° F.
(2) S~orage tempgratzme. All flight clothing“ ‘should, be stored..at a temperature not greater than
4%F. “ ’ ”(3) Storage humidity. All flight clothing should
be stored at a relative humidity of between 35 and50 percent,
(4) Atmosphere. The storage area will be pro-tected at all times from direct sunlight, and theatmosphere should be free fkom sulphur dioxide,ammonia fumes, and from ozone produced by elec-trical equipment.
(5) Paradichlorobenzene crystals. Paradichlo-robenzene crystals will be kept in open containersin the storage room. If these crystals are used forpackaging purposes, asphalt laminated paper willnot be used inasmuch as the asphalt is soluble in~. . . . . . . . . . .the vapor and will cause bleeding on the articlespacked.
(6) Leather. Leather flight gear will be in-spected for mildew and deterioration. It will betreated periodically with suitable leather preserv-
ative. Store in cool dry area.
5-625. Polyvinyl Chloride (PVC) Plastic PipeAlthough polyvinyl chloride (PVC) plastic pipe willwithstand some abusive handling conditions, thereare limits. Establishing the limits is a subjectiveprocess since the physical properties of PVC com-pounds cover a rather broad range. In addition,some of the properties are affected by temperature.The following are basic precautions and care guid-ances for handling and storing this commodity.
a. Loading PVC Pipe(1) Care should be used when loading and un-
loading PVC pipe with mechanical equipment suchas forklifts. Dragging or jamming by said equip-ment can and will damage the pipe.
(2) Bundles of pipe should be loaded in such amanner as to prevent unnecessary loads on thelower bundles.
(3) When nesting PVC pipe, chicken wire, ply-wood or other suitable material should be used to
keep the pipe within the pipe from sliding out duringshipping. It is recommended that heavy wall pipenot be nested in thin wall pipe. Pipe should be freeof dirt or caked mud since this can cause excessivescratching and abrading as the pipe is nested ordenested.
(4) Straps or ropes should be used to tie loadsdown. Chains and binders that could gouge the pipeshould be avoided. If chains and binder cable areused, adequate protection should be used wherepossible damage may occur, e.g. on edges, etc.
(5) Large diameter pipe should be loaded ontop. This will allow tighter cinching of pipe, keepthe pipe from crushing and prevent bundles fromshifting. When the lengths vary, the shorter lengthsshould be on top.
(6) To prevent shifting that may occur duringshipping, interbanding of the bundles in the load isrecommended. This requires banding the top halfof the load and the bottom half of the load into twomodules then banding the top and bottom modulestogether. Alternately, separate bundles may be laidside by side and then secured to the bed by straps.
(7) Pipe lengths should not overhang the truckbed more than two feet.
(8) Extra care should be used in handling PVCpipe as the temperature drops below freezing sinceflexibility and impact resistance decrease withlower temperatures. Also moisture that accumu-lates on the pipe freezes, creating a slippery surfaceand enhancing the chances of the pipe sliding offfork lifts or shifting on the truck. (Refer to parag(6)).
(9) Pipe may be distorted if stacked too highor heavily loaded when temperatures exceed 100° F.
(10) Adequate protection should be providedso that PVC pipe will not be exposed to engineexhaust.
b. Receiving and Handling PVC Pipe(1) Inspection. Each pipe shipment should be
carefully inspected on its arrival. Pipe should beexamined for cuts, scratches, gouges, holes andother imperfections before use. Any imperfectionsin the pipe that will adversely affect serviceabilityshould be cause for rejection.
(2) Unloading Precautions.(a) The same precautions observed when
loading pipe should also be observed while unload-ing.
(b) PVC pipe may be unloaded from trucksby sliding over other plastic pipes, but care should
P141
DOD 4145.19-R-1
be taken not to slide the pipe over rough or abrasivesurfaces.
(c) PVC pipe should not be dropped orthrown off a truck nor should the ends of the pipebe allowed to dig into the ground after sliding offa truck.
c. Storage,(1) Pipe stored outside for long periods of time
should be covered to protect it flom prolonged ex-posure to. direct or reflected sunlight. The cover
~‘”.: may b.e ‘@nvas oi an ‘opaque material as long asadequate ah”circulation is provided under the coverto avoid overheating.
(2) Pipe stored on uneven surfaces may, in timeassume the contour of this uneven surface. This isaccelerated by the weight of the stack andfor bytemperature above 100° F.
(3) PVC pipe at the bottom of a stack maybecome out-of-round due to the weight of the ma-terial above. At moderate temperatures this cor-rects itself soon after the load is removed while atlow temperatures several hours may be requiredfor recovery. Caution: Long times or heavy loadsmay cause permanent out-of-roundness.
(4) Bundles of PVC pipe should have the belledends or couplings alternated at each end of the bun-dle and extended beyond the other pipe ends. Al-ternately, bundles may be constructed in anymanner that does not stress the bells and couplings.
(5) Store single lengths of PVC pipe on a flatsurface so as to support the barrel evenly. If the
15 September 1979
pipe is to be placed in racks, SUppOrt the pipe at +.,,,;least eve~ three feet. Contact areas should be pad- ..,.,.-ded to prevent abrasive damage.
(6) Keep PVC pipe away from hot objects, pipe-lines, heaters, etc.
d. Loading Transfw Trucks.(1) Use trucks with long bodies making certain
the truck bed is smooth, without cross-strips, boltheads, or other protrusions that could cause dam-age.
(2) The first layer should allow couplings andbelled ends to overhang the bed with each succes-sive layer overhanging the layer below. Alter-nately, bundles may be constructed in any mannerthat does not stress the bells and couplings.
(3) Short body trucks maybe used if fitted withracks that properly support the pipe in a horizontalposition.
5-626. Radioactive MaterialMany commodities employed by the Federal serv-ices incorporate a radioisotope (ionizing radiation)as a fi.mctional component. Since ionizing radiationpresents a significant potential hazard, rigid con- _trols are imposed on handling and storage of radio- ‘--”active material by Title 10, Code of FederalRegulations. Thesp controls are stated in a generalway in DLAM 4145.8/AR 700-64/NAVSUPINST4000.34/AFM 67-8/MCO P44OO.1O5A RadioactiveCommodities in the DOD Supply System and inOSHA 1910.96.
Section 7. PACKAGED PETROLEUM PRODUCTS
GeneralParagraph
- - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - 5 - 7 0 1Use of drums -------------------------------------------------------------------- S702Location ------------------------------------------------------------------------- S703Standards for storage of 55-gallon drummed petroleum products . . . . . . . . . . . ..- 5-704Standards for storage of 5-gal~n military gasoline containers (Blitz) ---------- 5-705Standards for storage of packaged fuels, lubricants and greases --------------- 5-706Storage of empty containers ----------------------------------------------------- 5-707Handling procedure - ------------------------------------------------------------- 6708Quality surveillance -------------------------------------------------------------- 5-709Inspection ------------------------------------------------------------------------ &710Safety measures ----------------------------------------------------------------- 5-711
5-701. General the final use. In recognition of these inherent haz-a. The storage of packaged petroleum fuels and ards, minimum safeguards must be established to
lubricants (not including special fuel combinations avoid serious .fres.or guided missile propellants unless specifically b. The procedures and instructions for the stor-classified in this category) in standard containers age of packaged petroleum products are containedinvolves nearly all the fme hazards encountered in in MIL HDBK-201, Petroleum Operations.
5-142
15 September 1979 DOD 4145.l$M?-1
c. Special markings of packaged petroleum prod-ucts are conatined in MIL STD-290, Packaging,. . . . . . . .. . . . . . . . . . . .. . . . . . Packing, and Marking of Petroleum and Related. . . . . . . .Products.
d. Application of the appropriate storage prin-ciples set fo~h herein is a responsibility of the in-stallation commander. It is recognized that undercertain local conditions strict adherence to the pre-scribed storage practices will not be practicable.The following factors will be evaluated by the in-st@Iati9n comm~der in consultation with petro-
. . . ~‘ le~, safety and iire prevention specialists beforedeviation from the prescribed practices is author-ized:
(1) Type of product stored.(2) cost.(3) Type and condition of drums.(4) Availability of storage space and handling
equipment.(5) Terrain features.(6) Climate.(7) Proximity and type of structures, source of
ignition.(8) Other pertinent information.
~. 5-702. Use of Drums,-. -,-..a. As a general policy, storage of filled drums
should be held to the absolute minimum needed tomeet ordinary requirements. When bulk facilitiesare available, it is safer and more economical tostore empty drums (see para $707), provide ade-quate drum-filling equipment, and store only enoughfilled drums to meet immediate requirements whilethe filling plant is in process of reaching full capac-ity, then to store large quantities of fled drums.Quality surveillance of product is more easily main-tained in bulk quantities.
b. The practices covered below apply to largeamounts of drummed products stored outside buiid-ings, not to the storage of station supplies presentlyaccommodated in standard flammable storagewarehouses with the proper installed fire protectionequipment.
5-703. Location
A level site should be selected that is not in oradjacent to a congested area, with the contour ofterrain being such that an immediate runoff of sur-face water is possible through a system of openditches. DRAINAGE INTO ANY SEWER SYS-
..: TEM IS PROHIBITED. An area with a cinder. .
base, marsh, or wasteland overlaid with peat andusually more or less wet will not be used when otherterrain is available. Consideration will also be givento direction of flow with the main outlets so locatedthat flow is away from a congested area and towarda harmless area where ilre extinguishing agents canbe applied en route or at destination. An adequatesupply of water for fire fighting purposes should betaken into consideration in the selection of this site.The drum storage area should be located or ar-ranged so that escaping flammable vapors normallyflow away from operational areas and sources ofignition. Depressed areas should be avoided be-cause hazardous vapors tend to remain in them.Gasoline vapors are heavier-than-air, and tend tolie in a stratum less than 4 feet above grade andflow toward lower ground much as liquid flows toa lower level.
5-704. Standards for Storage of 55-GallonDrummed Petroleum Products
a. Gerwrul. The fie hazard involved in the stor-age of petroleum products is dependent, to a greatdegree, upon the flash point (see pars 5-404 andchap. 2, MIL HDBK-201) of the product and to thegross amount stored.
b. Covered Storage. Covered storage will be asoutlined in chapter II of this regulation.
c. Outdoor Stomge.(1) Stading.
(a) The drums will be placed horizontally(on sides) in double rows, but to butt, with closures(bungs and vents) facing outward. Drum closuresshould be placed at the 3 and 9 o’clock positions toensure product inside drum will keep gaskets fromdrying out. If stored on ends, the drums collect rainwater, which rusts the tops of the containers andmay seep through and contaminate contents. Cor-rosion and oxidation are also greatly diminished bylaying drums on their sides. The closures are turnedoutward to facilitate the detection of leaks and pre-vent a ieaky drum being shipped.
(b) Spacing of rows is necessary to permitefficient operation of drum handling attachments,or inspection of drums such as butts and chimes.Spacing will conform to table 3 of chapter V section4. Areas of high humidity and salty atmosphereaccelerate corrosion, and drums stored in suchareas will require more frequent inspection thanlow humidity areas.
(c) For low flash products the rows of drums
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DOD 4145.l!LR-1 15 September 1979
will not be more than 35 drums long. The drums ofeach superimposed tier of drums will be nested be-tween drums of the supporting tier. The second tierwill contain 34 drums and the third tier 33 drums;thus, the double row, or unit, will contain a totalof 204 drums. i.
(d) For high flash products the quantity ofdrums in a major storage division can be doubledeither by increasing the number of sections or theheight of the stack to six.
,. (e) To ensure drums against damage from,. “ ‘ ‘~ “~oting, cross blockihg every fifth drtim will be re-
quired and,’ in addition, the ends of the bottom tierswill be braced.
~ The bottom tier of drums will be placedon not less than 2 by 6 inches of lumber or othercomparable dunnage running parallel to the lengthof the rows.
(2) Palletized stacking. Occasionally drumsmay be placed on special drum pallets, which allowfour 55-gallon drums to be placed on their sides oneach pallet. Pallets will be constructed to preventdrums from rolling. Stack pallets one over the otherwith drum closures toward aisles. No end bracesare necessary for palletized stacks.
(3) Aisles. Aisles should be provided so that nocontainer is more than 12 feet horn an aisle. Mainaisles shall be at least 8 feet wide and side aislesat least 4 feet wide (OSHA 1910.106).
(4) Physical layout. The physical layout of thestorage area within the limitations specified in thissection will be as prescribed by chapter HI, section3, this regulation.
(5) Dikes (berms).(a) A recommended procedure for a major
storage area containing products with a flash pointof 80° F or below is to surround such an area bya dike at least 18 inches high, assuming the terrainto be practically level. This will prevent burningliquids from flowing to adjacent divisions, buildings,storage areas, or waterways. In any case, the dikesshould be sufficient to retain all of the liquid con-tents of drums stored in the division and providefor a free board of not less than 6 inches.
(f)) Access roads will be provided with rampsor graded to allow entrance of materials handlingequipment into the diked area.
(c) Drainage will be accomplished by use ofclay or metal pipe of sufficient size placed throughthe dike at the lowest point to ensure an immediaterunoff of surface water. The aperture will remain
closed except when it is necessary to remove sur-face water.
&705. Standards for Storage of 5-Gallon Mili-. . . . .
tary Gasoline Containers (Blitz)
a. Gened. Observe the following precautionswhen storing filled containers:
(1) Inspect all containers for leakage. If a con-tainer shows evidence of leaking, transfer contentsto another suitable container, taking all precautionsto prevent contamination during transfer.
(2) Make sure all containers are properlymarked before stacking. Check date of filling andstore products so that the oldest product can beissued first.
(3) Visually inspect closures for leakage. Tighten,if necessary.
b. Stucking.(1) Pyramidal stacking. To conserve space and
to provide stability of stacks, filled 5-gallon gasolinecans should be stacked in pyramids, unless cans arepalletized. (See (2) below for method of stackingpalletized cans.) To stack cans in pyramids, proceedas follows:
(a) Lay out a 50-foot square.(b) Build a partial flooring for first tier of ~
cans by laying out rows of 2- by 6-inch lumber orother comparable dunnage and tying in with woodenstrips or boards. No dunnage is necessary betweentiers.
(c) Beginning at one corner of the square,place six cans side by side along one side of thesquare. Place cans 6 inches from edge of dunnageand allow %-inch expansion space between thecans.
(d) Place a row of six cans side by side, withbacks facing aisle, along adjacent side of square toform an L.
(e) Place three rows of can within the L.(#) Place a second tier of cans on top ‘of the
first. Indent the second tier on both sides approx-imately 3 % inches so that each can in the tier restson three or four cans.
(g) k’iace a tnmd and fourth tier on the stack,indent each tier as described in (j) above. Do notstack cans more than four tiers high.
(h) Continue building the pyramid outwarduntil the entire 50-foot square is completed. Turncans at the end of each row so that backs of alloutside cans in a pyramid face aisle. The first tiershould contain 3,528 cans, the second tier 3,403
&144
.:. . . .. . . . . . ..:, . . . . . . . . . . . . . ..>
-:: ... . . .
. . . .
~;.
15 September 1979
cans, the third tier 3,280 cans, and the fourth tier3,159 cans, totaling 13,370 cans in the section.
(2) VerticaZ stacking. Filled 5-gallon cans maybe stacked vertically when cans are palletized andforklift trucks or cranes are used. To stack palle-tized cans vefiically, proceed as follows:
(a) Lay out 50-foot-square sections; if nec-essary, adjust size of section to accommodate a def-inite number of pallets. It is not necessazy toconstruct a floor for the containers; however, a suit-able foundation material should be used.
~b). Place. .can~ upright on pallet and groupthem close together allowing an even border aroundpallet. Terrain and equipment limitations must gov-ern the number of tiers of cans on pallets. Size ofthe pallet will determine the number of cans to beinclud,ed in the tiers.
(c) Start at one corner of the section andplace several pallets of containers along adjacentsides of the section. Pallets should be as close to-gether as possible.
(d) Place additional pallets of containers di-rectly over the first tier until the desired numberof tiers is reached. Palletized cans may be stackedhigher than single cans, but available handlingequipment and stability of stacks must determinethe number of tiers.
(e) Continue building stacks until the sectionis completed. Each stack must be completed to thedesired height before the next stack is begun toavoid obstructing the range of the truck or crane.
5-706. Standards for Storage of Packaged Fuels,Lubricants and Greases
a. Covered storage.(1) Gened. All p@E@d lubricants and @%3Si2S
should be under covered storage, wherever possi-ble. See section 1, chapter II, this regulation, re-garding types of facilities and section 6, chapter Vfor details in storage of Lubricating oils, greases,and paints. Packaging fuels, paint thinner and otherlow flash products may be stored in buildings pro-vided adequate dispersion and ventilation are ob-tained and the buildings which are used meet therequirements of the current edition of FlammableLiquids Code No. 30 published by National FireProtection Association, 470, Atlantic Avenue, Bos-ton, MA 02110.
(2) Stacking containers. Layout of sections andstacking height depend upon warehouse design,available storage space, load capacity of floor, and
DOD 4145.19-R-1
available materials handling equipment. The pri-mary objective in the arrangement of containers isto store the maximum quantity of products in alimited space while maintaining fwe ,control andproviding ease and safety in handling the con-tainers.
(3) Safety precautions.(a) Uncased containers’ exteriors will be free
of grease and oil before being placed in storage.(b) Follow inspection procedures described
in c(1) below.(c) Additional safety information is to be
found in chapter VI.b. Outdoor storage.
(1) General. Although packaged lubricating oilsand greases are normally stored under cover, theymay be stored outdoors when storage buildings areunavailable and containers are protected fromwater and heat of sun by fire retardant tarpaulins.The stacking area should be laid out to provide forsegregation of products into sections. The lubri-cants may be stacked on pallets or adequate dun-nage.
(2) Precautions. Observe precautions de-scribed in paragraph 5-705.
(3) Methods of stacking. Place necessary dun-nage between ground and first tier, and stack con-tainers as follows:
(a) Stack uncovered cylindrical 5-gallon oilcans in an inverted position, with closures on thebottom. Cans may be stacked vertically or in pyr-amids (para 5-705).
(b) Stack 55-gallon drums as described inparagarph S704.
(c) Stack all containers other than 55-gallondrums upright.
(d) When containers are packed in cases,stack cases on pallets or adequate dunnage.
c. Inspection.(1) Inspect stacks periodically for evidence of
leakage, abnormal swelling or corrosion of con-tainers, and for stability of stacks. If leakage isapparent, locate leaking containers and removefrom the stack immediately. See that all containersrequiring shelter are properly covered with fire re-tardant tarpaulins or other suitable materials andadequate ventilation provided.
(2) Examine markings frequently to see thatthey are legible. If illegible and it is economicallyfeasible to identify the contents of the container,obliterated markings should be restored.
S145
DOD 4145.19-R-1 15 September 1979
5-707. Storage of Empty Containersa. General. Empty containers may be stored in
open storage. These containers will be protectedfrom mechanical damage and from contaminationof interiors by dirt, water, and other extraneousmatter. Tightl$ closed containers will retard inte-rior corrosion to a great degree. New or recondi-tioned containers received for storage will have noproduct markings thereon. These containers re-quire inspection periodically to ensure their usa-
~,,., ,: bility at ?11 times. .Ccmtainers evidencing intefior.,, or exterior corrosion should be removed for recla-
mation. Ernpt y containers previously containingproducts should be treated as explosion hazards andhandled accordingly piror to reconditioning. Clo-sures should be tightly closed as an open bung orvent emits hazardous vapors for some time afterremoval of product. Uneconomically reparable con-tainers will be salvaged.
b. Stacking empty 55-gallon drums. Normally,empty drums will be stacked in the same manneras filled drums or by the method prescribed by eachmilitary service.
c. Stacking empty 5-gallon cans. Empty 5-gallongasoline cans may be stacked by either method de-scribed in paragraph 5-705 without regard toheight. Occasionally, empty 5-gallon gasoline cansare strapped side by side in groups of five. Thosegroups may be placed on pallets with cans restingon their bases or their sides. Cans strapped intogroups may be stacked vertically without the useof pallets; but dunnage must always be used be-tween the bottom tier and the ground, and con-tainers should not be stacked so high as containersstacked by other methods, unless shoring is placedat ends of each row to prevent stacks from slipping.Filler plugs must be tightened before cans arestacked.
5-708. Handling Procedure.
a. General. Personnel charged with the responsi-bility of loading, unloading, and storage of filledcontainers will instruct workmen as to the propermethod of handling. Tearing down a pile by push-ing, pulling, manually or by the use of poweredground equipment or dropping a container fromeither a pile or load will not be permitted. Whenskids are used to ease or expedite unloading, thecontainer will be slid down with the plain end first.Care should be exercised to see that a container is
not allowed to strike against another because ofpossible damage and the creation of a percussionspark which might result in an immediate fire.
b. Handling equipment. When storing petroleumproducts, the types and quantities of handlingequipment is determined by the quantity of productstored, location and arrangement of storage areas,and the height to which drums may be stacked.Typical equipment used in storing petroleum drumsinclude-(1) Forklift trucks (see OSHA CFR 29
1910.178(b)).(2) Skids.(3) Cranes.(4) A-frames.(5) Conveyors. .(6) Empty drum track.
c. Drums bundling attachments, forklifl truck.(1) Standard types of attachments. The stand-
ard types of attachments used with forklift trucksfor the handling and storing of commodities in 55-gallon drums are shown in section 2, chapter IV.
(2) Construction of attachments. The drumhandling attachments for use with forktit truckswill be constructed in accordance with current Mil-itary Specification MI L-D-1 1303. The attach-ments, when constructed to this specification, willincorporate the basic operating and safety featuresnecessary for efficient handling of drummed liquidsor semiliquids in 55-gallon drums by supply facili-ties.
(3) Utilization. The drum handling attachmentis used for placing 55-gallon drums into or removingfrom storage. The drums will be picked up from thehorizontal position (drums placed on sides). Thedrums are transported to and from shipping or haul-ing vehicles by the forklift truck in combination withthe attachments when the distances are approxi-mately 400 feet; or are placed on large warehousetrailers for transporting between carriers and stor-age location when distances are greater than 400feet.
5-709. Quality Surveillance
a. Quality surveillance as used herein is the ag-gregate of measures to be applied to maintain thequality of petroleum products in order that theseproducts may be in a condition suitable for imme-diate use. The petroleum industry and the militaryprocurement activities make every effort to provideclean and on-specification products. A vigilant qual-
. . . . . . . . . . . . . . . ,. . . . . . .:.,,:.., .
. .-., .
5-146
15 September 1979 DOD 4145.19-R-1
ity surveillance program is necessary to ensure thesupply of clean and on-specification products to the
. . . . . using field units. Good housekeeping practices will. . . . . . . . .>>,.>.ensure order and cleanliness, as well as promote. . . . . . . .safety.
b. Many th~gs can happen to petroleum productsto affect them quality and performance value afterdelivery and during their handling, storage, anddispensing in the depot. For example, careless han-dling, contamination, exposure to abnormal tem-peratures, confusion of markings or inefficient
~: control. of stock can cause leakage and spoilage, re-sultingifi damage to; and excessive maintenance ofequipment.
c. Water is a common source of contaminationwhich can render petroleum products useless forservice. Many petroleum products contain varioustypes of additives and the seepage of water into thecontainers may remove these additives or causeemulsions. The use of such products may result indamage to equipment. Water contamination mayresult from rough handling, or from improper ap-plication of plugs and gaskets, which permitsbreathing and subsequent condensation of watervapor. Storage of drums on their sides with properblocking and shoring will avoid the trapping of
-. . . . . . . . . . water on the heads within the chimes.d, Packaged products opened for “spot” checking
or quality surveillance tests should be consumed assoon as possible. When this cannot be done, thecontainer should be reclosed tightly and marked ashaving been previously opened.
e. Inefficient supply control of products in a depotcan result in spoilage and loss. The practice of “fistin-first out” will reduce spoilage caused by longstorage. Check date of ffing and store products sothat the oldest is issued fret.
5-710. Inspection
All filled drums will be carefully inspected for con-dition and proper marking before being put in thestorage area. During initial storage of fflled drums,semiweekly inspection for leakers will be made ofstored drums. After group storage has been com-pleted, periodic inspection should be adequate un-der normal conditions. If a drum leaks at theclosure, it should be tightened, and the gasket re-placed if necessary. Drums which show signs ofleakage or excessive corrosion or appear otherwiseunfit for storage will be removed immediately from
,,..:..,:.
the area and the contents transferred to satisfac-tory containers.
*711. Safety Measures
a. General. Instructions relative to safety meas-ures and fire protection are covered in chapter VI.
b. Cause of petroleum fires. Fires in packagedpetroleum storage areas may be caused by the fol-lowing
(1) Sparks and openllames can produce explo-sions and subsequent fires in flammable vapors.
(2) Static electricity can be generated by thepassage of fluid through a hose, by agitation of afluid in a container, by the movement of a truckover the highway and by other means. In the pres-ence of readily falmmabie vapors, such an electricalcharge constitutes a definite hazard.
(3) Lightning discharge frequently causes pe-troleum fires.
(4) Leaks not only waste product but also con-stitute fire hazards.
(5) Smoking is a common hazard and will notbe tolerated in petroleum storage areas.
c. Fire plan.(1) Every petroleum storage area will have a
definite fire plan, with regulations on fwe preven-tion and instructions on fwe fighting.
(2) All personnel handling petroleum will bemade conscious of the constant danger from freesand of the precautions required,
(3) Proper equipment for fighting fwes must beprovided in accordance with section H, chapter 7,MIL-HDBK-201.
(4) Clearance. The distance from filled drumstorage to structures, drum filling plants, opera-tional buildings, and sources of ignition must notbe less than 500 feet for low flash products and 200feet for high flash products. Storage areas fordrummed petroleum products must be far enoughaway fkom overhead electric lines so that no partof a broken wire can fall upon the drums.
(5) Awesttm. Flame and spark arrestors mustbe provided for all equipment within and adjacentto drum storage areas containing filled drums.
(6) Electrical equipment. All electrical equip-ment and installations in drum storage areas con-taining petroleum products and within 10 feet ofgrade must be in accordance with requirements out-lined in the current edition of the National FireProtection Association Codes, volume 5, class 1,division 2, National Electric Code.
5-147
DOD 4145.l%R-1
(7) Vegetdion. Vegetation must be eliminatedin outside drum storage areas, and must be keptshort on dikes (berms) by frequent cutting. All cut-tings or dry vegetation must be removed immedi-ately. A strip 50 feet wide around the outside of thestorage area must be free of vegetation and com-bustible maternal.
(8) Drainage. The drainage system for remov-ing surface water from the storage area must beprovided with a means of retaining and removingany petroleum product that may leak into the area.
., (9) Access rods. All-weather access roads‘;,’ ~~ should. %. provided either outside or on the dike,
15 September 1979
to include the drummed storage groups. Accessroads will be provided with ramps or graded toallow entrance of materials handling equipment into ,..>:=, ;<, .,.,1.. .;.the diked areas. . ,., .+,.: .:.,l.... . . . .... .. . . .
(10) Ptible explosion proof extension lights.The portable explosion proof extension light, con- .strutted in accordance with Military SepcificationMIL-L-83762 (USAF), will be utilized in the in-spection of interiors of empty or partially filleddrums or any drums, cans, fhel cells, and othercontainers having contained or containing liquidsor semiliquids which could result in the presence ofexplosive vapors therein.
● Section 8. METAL PRODUCTSParagraph
General -------------------------------------------------------------------------- W301Item identification --------------------------------------------------------------- HZStorage space . ------------------------------------------------------------------- M108Storage aids ---------------------------------------------------------------------Handling equipment ------------------------------------------------------------- 5_L105Handling methods --------------------------------------------------------------- 5-806Safety ---------------------------------------------------------------------------- 5-807Preservation --------------------------------------------------------------------- 5-808
5-801. General
The importance of metal to the Department of De-fense requires that storage and materials handlingmethods used will result in metal products beingmaintained in a ready-for-issue condition at alltimes. This section establishes standard methodsfor the storage and handling of metal products suchas pipe, bars, steel beams, strip and sheet metaland armor plate. In establishing these methods, itis realized that in some instances, circumstanceswill determine the method used. The methods andpractices outlined herein provide effective meansof storing large quantities of metal in a safe acces-sible manner, permit maximum utilization of stor-age space with a minimum expediture of manpower,but do not preclude variances and/or substitutionspeculiar to a specific problem area or-condition.
5-802. Item identification
Identification of metal products in accordance withcurrent directives of the military services con-cerned must be maintained to facilitate receipts,issues and inventory. Proper identtilcation is nec-essary to minimize losses or the expense incumedwhen physical and chemical analysis is necessaryfor re-identification when identity of the metal has
been lost. It is also essential for the effective uti-lization of metal products.
A=_..
5-803. Storage Space
a. Wareh.uuee space. Installations having ware-houses equipped with overhead bridge cranes shouldutilize such facilities for the loading, unloading, andhandling of heavy or large quantities of metal prod-ucts. In the absence of such warehouses conven-tional warehouses and standWd forklift equipmentshould be used for the storage of metal products.Appropriate metal storage racks should be utilizedto the maximum extent practicable in order to makefull use of cubic storage space.
b. Shed space. Shed storage of metal productswill provide protection against rain, snow, and sun.However, this type of metal storage is generallylimited to the storage of lightweight products suchas pipe, tubing, and angles that can be normallyhandled by hand. Use of pigeonhole type racks and/or horizontal dunnage in these sheds permits max-imum utilization of cubic storage while maintainingaccessibility.
c. @en space. @en area surfaces utilized for thestorage of metal products will have sufficient bear-ing strength to support the materials to be storedat the height desired. Advance planning is a prime
.
15 September 1979
requisite for effective utilization of open storagespace for metal products.
. . . .:. . . . . . . . . .. . . . . . . . . .. . . . . .. . . . . . 5-804. Storage Aids
a. Dunnage. Dunnage is particularly important forthe storage ~f metal products. Dunnage providesclearance for forks of the fork truck and allows cranehooks or slings to be placed underneath a load. Ad-ditionally, dunnage is used to stabilize stacks andkeep the metal off the floor or ground or separated
. . . . . . ii-pm. other,contaminating materials or objects: The‘.:’ ~~~” stokge ~heavy metal products on inadequate dun-
nage could result in stacks collapsing when groundsoftens due to thawing, or errosion. Also stacksmay collapse on surfaces such as asphalt when thesurface softens due to hot weather. Wooden, ma-sonry, or concrete dunnage, as appropriate, shouldhe used as beaming surfaces or for pile stabilization.
b. Pallets. Pallets are utilized for the storage ofsmall metal products such as welding rods, tin, andlead solder.
c. S-e racks for nwtul products.(1) The folIowing types of racks are utilized for
the storage of bar, pipe, tubing, angles, and otherelongated types of metal products:
..-, (a) Fixed pigeonhole type (fig. 5-57).(b) Nesting type with automatic grab hook
attachment (fig. 5-53).(c) Tree frame racks (fig. &59).(d) Lightweight sheet or strip racks (fig. 5-
60)., (e) Concrete forms, timber foundations with
special fittings, and uprights imbedded in concrete(fig. 541).
(2) Selection of the appropriate rack dependsupon the quantity, weight, and issue requirementsof the items to be stored.
5-805. Handling Equipmenta. Selection of the proper equipment depends
upon the size, quantity and weight of the material,type of storage, and the distance material must betransported.
b. Examples of handling devices, gear and equip-ment used for the effective handling of metal products are as follows:
(1) Swivel bolsters mounted ontrailers and trailers hooked in tandem.
(2) ‘lhwe frame racks mounted ontrailers (fig. 5-62).
warehouse
warehouse
DOD 4145.19-R-1
Figure 5-57. Pigeonhole type metal stomge rucks.
(3) Dollies equipped with cradles or frames (fig.5-63).
(4) Automatic grab hooks and spreader beams(fig. 5-64).
(5) Overhead bridge cranes, warehouses cranesand forklift trucks (used in covered storage areas).
(6) Locomotive, mobile, gantry and warehousecranes or forklift trucks (used in open storageareas).
5-149
DOD 4145.19-R-1 15 September 1979
T. ‘.., . . .
. . . . . . . . . . .
i.
-.% . . . . . . . .
. . . . . . . . .. . . . .. . . .
,.
,,
. L,..-,_.. . . ”
Figure 5-58. Nesting type rack with autonzutic grab hook attachment.
Figure 5-.59. Tree fmnw rack.
5-150
15 September 1979
.A. , . . . . . . ...+...
-..+... .
!Rl. ..+‘ %,. -&
. . . . . ...
::=. !. . . , .!
DOD 4145.19-R-1
I
Figure 5-60. . Lightweight sheet or strip racks.
5151
DOD 4145.19-R-1 15 September 1979
. . . . :. .:.. . ..-A —..>.. . . . . . . . .. . . . .. . . . .
,,, .
Figure 5-61. Storage of heavy plate and structuml shapes.
—..=..=.
5-152
. .
15 September 1979DOD 4145.19-R-1
.~:.. . . . . . . . . .;. .~._ :
., . . . . . . .
Figure 5-62. Tree fmme recks mounted on warehwse tmiler.
5-153
DOD 4145.19-R1 15 September 1979
. . . . . . .. . .. .. ..,, ----- .,_ .
. ~...,
M@Ok> ..-, . ,-..--,. “ - “’---’-
L
= i -’-H!:- =. ------ ‘.
Figure 5-63. Dolly equipped with cradie..
~fgzlre 5-64. Atttomatic grab hook and spreader beam.
5-154
15 September 1979 DOD 4145.1~R–1
.,’,
Figure 5-65.
(7) Truck, straddle carry used in conjunctionwith platforms or racks (fig. 5-65).
(8) Tractor trailer trains, rail cars, trucks andtrailers.
(9) Hooks, shackles, slings, clamps, plate grabsand tongs.
&806. Handling Methods
The methods outlined and illustrated herein arerepresentative of several types currently approvedfor use by the military services. However, this doesnot preclude the continuous use or adoption of newstorage and handling methods that will produceequal or better results in a more economical or fea-sible manner.
a. Bar stock, angles, pipe, tubing, and other sim-ilar types of elongated metal products.
(1) Replenishment and issues in and out ofpigeonhole type racks are usually hand operations;however, dollies equipped with cradles or fmmesmay be used as a handling aid in servicing this type
Truck, straddle carry.
rack. Also cranes may be used for the movementof heavy items on top of the racks. When sufficientroom is not available on top of the racks, or whenthe use of cranes is not practical, the heavier itemsshould be stored in the extreme lower openings ofthe racks to facilitate handling (fig. 5-66). Gener-ally, movement of this type of material, other thanin and out of racks, is accomplished by crane, side-g fork truck, truck, straddle canying, swivelbolsters mounted on warehouse trailers and trailershooked in tandem, tree frame racks mounted onwarehouse trailers, dollies with cradles or f-es,or any other combination of such equipment as appropriate.
(2) The use of nesting type metal storage racksequipped for use with the automatic grab hook andspreader bar is limited to areas where equipmentsuch as overhead or mobile cranes can be utilized(figs. 5-67,5-68 and 5-69). Materials may be loadedor unloaded directly from the racks, open rail cars,
- or trucks. Each rack is a separate unit that will nest
5-155
DOD 4145.19-RI 15 September 1979
; -.-.1.-:.-:
. . . . ..—-... > . : -
Figure 5-66. Storage of mderids in pigeonhole typeracks.
securely and safely on top of the rack beneath. Careshould be exercised when loading the nesting typeracks to ensure that the material is “weight cen-tered” lengthwise in the racks. This will improvethe safety factor and reduce the swaying of the loadwhen hoisted.
(3) Heavy items and large quantities of bar,pipe, and tubing stock may be stored in warehouses,sheds, or open areas. Materials received in bundles,crates, or other type unit loads will be stored in theunit as received, whenever practical. Dunnageshould be placed between each layer of materialwhen stacked and, where necessary, binding cleatsor stops will be secured at each end of the dunnageto prevent shifting or rolling of materials (figs. 5-70, 5-71, and 5-72). Stacking height will be gov-erned by safety factors, floor load limits, and typesof handling equipment utilized. Handling materialsin this type of storage maybe accomplished by forktrucks or cranes with appropriate accessory de-vices, such as bridles, straps, clamps, or hooks.
-y_,___—.. .—.
.+-d~ ., -. ______-
Figme 5-67. Combination of crane, autonm~ic .mbhook, spreader bar, and nesting reck.
b. Quantities of small metal products which areissued often, such as drill rod, welding rod, andshim metal, should be stored in pallet racks or bins(fig. 5-73).
c. Strip and sheet metal products should be pro-vided covered storage space when possible. Retailissue quantities are stored in special types of stor-age racks designed to meet local requirements (fig.tL60). Handling of these in and out of the racks isnormally a hand operation. Appropriate materialshandlingbansporting equipment is used for othermovement. Unit loads (strapped bundles or crates)
. - .
are block stored on appropriate dunnage to facili-tate handling. When covered storage is not avail-able, open storage may be utilized if adequateprotection for deterioration is movided (fig. s74).
d. Heavy plate and other heavy metal sheets maybe stored in covered or open storage depending onspace availability and handling facilities. Usually,these items are stored between uprights imbeddedin concrete stringer type footings (fig. 5-61). Whenstorage of heavy plate or sheets is utilized, hori-zontal dunnage will be placed between each layerof material to facilitate handling and to assure alevel stack (fig. S75). Handling is accomplished bycrane with appropriate handling gear such aschips, S@S. and StHtpS.
e. Special metal shapes and structural steel, suchas angles, beams, and channels, may be stored inthe same manner as metal bars, pipe, or tubing.
%156
..-[
15 September 1979
.:. ;. :.,..
. . . . .. . . .
DOD 4145.19-R-1
-.-%.. .-. m [m——4 L-Figure 5-68. Crune handling loaded reck.
5-157
DOD 4145.19-R-1
Figure 5-69. Crane positioning mck into storage.
15 September 1979
.=... >:...
5-158
! )[,
15 September 1979
- . . . . . . . ...>... . . . . . . . .. ..”+.-...
. . . . . . . . . .
“,:...:
DOD 4145.l%R-1
M.- *. .
Figure 5-70. Fork truck operation in open storage.
5-159
DOD 4145.19-R1 15 September 1979
Im ,JnlJ!!! [!==-
Figure 5-?I. OPen storage area.
Heavy items or large quantities are normally storedin open space on dunnage and will be adjacent torail or truck loadinghmloading facilities (figs. S76,5-77, and 5-78). Handling equipment and proce-dures employed will be substantially the same asfor other similar types of elongated metal products.
5-807. SafetyDue to the weight, size, shape, handling and trans-portation requirements peculiar to metal products,safety must be given prime consideration. Appro-priate safety precautions of chapter VI, this regu-lation, and of the military service concerned will becarried out with emphasis on the following
a. Authorized safety toe footwear will be wornby personnel.
b. Metal studded leather palm gloves should beworn when handling metal as a protection againstcuts ti-om sharp edges.
c. Standard hand signals will be used when di-recting lifting, lowering or movement of materials.Such signals will be given by only one person in anarea regardless of the number of personnel engagedin the operation.
d. Supervisors should assure that all personnelengaged in physical lifting have been instructed inthe proper techniques.
—.*.-’——4.... —
Figure 5-7.2. Storage of odd shapes.
-,, ,,=,.:=..“----- .. ..==... .
e. Precautions should be taken to prevent over- ~loading of handling equipment.
fi Special materials handling equipment attach-ments will not be used without prior approval ofthe military service concerned.
g. Rail cars, trailers, and trucks will be properlybraked and blocked to prevent movement duringloading and unloading operations.
h. Floor load limitations must not be exceeded.
5.808. Presemation
Preservation of metal products will be conductedin accordance with current directions of the re-spective military service. In the absence of specificinstructions, MI L-STD-163 establishes the basicrequirement for the preservation of steel products.MIbHDBK-721, Corrosion and Corrosion Protec-tion of Metals, provides useful data for preventionof corrosion. Condensation of atmospheric moistureon metal surfaces is a common cause of corrosion.It is not necessary for bare metal surfaces to beexposed for corrosion reaction to take place. Non-waterproof coatings, wrappings, and such can ab-sorb sufficient moisture to support a corrosive
&160
,-
.—
15 September 1979
; .\,,...: ~; ... . . ., .:;,..+.;..,:,:.:. .,....:., . ‘
.2’... ,
,. .”.. . . . .
-,0--”
Figure 5-?s. Storage in pallet racks.
DOD 4145.19-R-1
5-161
.-
DOD 4145.19-R-1 15 September 1979
~iwn 5-7.$. Stropped bundles of steel in open st~e.
“11
Figure 5-75. Use of horizontal dunnuge in flat storage
of armor.
S162
Figure 5-76. Open storage of metal shupes.
15 September 1979 DOD 4145.19-R-1
. . . . . . . . .. . . . . . . . . . .,. .. . . . . . . . .. . . . . .
,, . . . . . . . . . . . . . . .
4-
-...46 ~-. JaiuA ‘~~Figure 5-77. Storage of large and heavy items.
..
Figure 5-78. Open st&zge adjacent to rails.5-163
DOD 4145.l%R-I
reaction. The prime causes of corrosion are the na-ture of the materials and unfavorable storage en-vironments. Metal products are more susceptibleto corrosion in areas having higher relative humid-ity than in dry, arid areas. Metal with a polishedsurface should alvays be handled with gloved handsto protect the metal from acid stains caused by per-spiration. When preservatives are to be applied tometal products, the surface to be coated will be dry,
15 September 1979
clean, and free from mill scale, dirt, and corrosion.It is essential that materials which have beentreated with a preservative are not unduly handled, $&\.e.<. . . ,.? :.>. . . . ,;i, .+.
especially during the setting of the coating. Sched-..’J:>:.::, .
uled surveillance inspections are required to eval-uate the continuous effectiveness of the preservative.Metal products stored in open areas for long periodsof time may require repeated application of pre-servative.
,.
Section 9. CABLE STORAGE AND HANDLING
ParagqhGeneral -------------------------------------------------------------------------- 5-901Storage ------- --------------------------- ------------ --------- ------------------- %902Handling of cable ------------------------:--------------------------------------- S903Cable rereding ------------------------------ -----.-- --------------------------- - 5-904Protection of cable ends -- -----: ------------------------------------------------- 5-905
tL901. General
Cable and wire products are wound on spools andreels to facilitate storage and handling. Spools con-taining wire range in diameter up to 12 inches andthe weight usually does not exceed 25 pounds. Reelswill range in diameter from 12 inches up to 108inches, and in weight ffom about 50 pounds up toapproximately 5 tons. This wide range of weightand cube necessitates the use of careful storage andhandling practices.
5-902. Storage
a. Cable should be stored indoors in a cool drylocation. When indoor storage is not possible, leadcovered, jute-protected, and tape armored cablesmay be stored in an open shed or in the open, prcEtided the cable and cable ree~ are protected againstmoisture absorption from the ground. This can beaccomplished by placing the reels on a raised plat-form or on planks which will provide air circulationunder the reels. Cable will not be stored in closeproximity to oils, acids, or chemicals.
b. Because most heavy or large diameter cableis wound on the reel with few layers (normally fiveto eight), but with the number of turns three tofour times the number of layers, it is best to storea loaded reel in the vertical position, so that theinner layer on the top of the barrel will have theweight of only four to seven layers on top of it. Ifthe same reel were stored on the side (horizontal)position, the cable turn next to the bottom flange
would be subjected to the weight of all turns aboveit and be more susceptible to damage.
c. Quantities of cable with the sad stock numbermay be pyramided as shown in figure 5-79. Thestorage area should have crane service available tofacilitate the storage and issue of reels. Storage =--------
areas with low ceilings should be utilized to thegreatest extent possible for vertical storage of sin-.gle lot items to reduce the loss of cube space.
d. Small reels, less than 36 inches in diameter,of electrical or wire cable on reels without woodlagging may be stored horizontally but they shouldbe handled carefully, especially when being tiered.
(1) Dunnage required for horizontal storage isusually 3 by 3 inches and of sufficient length toadequately support the reel of cable being stored(fig. 5-80). However, dunnage thickness require-ments will be determined to a great extent by theweight of the reels being stored and the distancethe hub assembly protrudes from the reel flangesurface. Sufficient space must be maintained be-tween reels to permit the entrance of the forks ofmaterials handling equipment. Two parallel piecesof dunnage should extend completely across eachreel in the stack and between the base reel and thefloor. The dunnage should be placed vertically inline in order to distribute the weight of superim-posed reels over as much of the surface of the lowerreels as possible, thereby providing maximum stackstabi~t y.
5-164
15 September 1979 DOD 4145.19-R-1
.-4 .-. . . . .> . .
---.:::.
Figure 5-79. Pyramid stacking of cable reels.
(2) Many small reels of cable and wire products,due to their size, should be stored in bin or palletracks. This is especially true of small spools of wireor small lot quantities of cable or wire which arereceived in cartons or coil quantities. Generally,these items will be located in the bin issue area andthe back-up stock stored in pallet racks.
5-903. Handling of Cable
a. Cable reels are usually well constructed andcapable of withstanding considerable abuse. How-ever, serious damage can be incurred through im-proper handling. It is therefore necessary that care
be exercised in the movement and handling to avoiddamage to the reel or its contents.
b. When handling cable reels by crane, a spreaderbar should be used to prevent the sling from crush-ing the reel (fig. 5-81). Unless reels are handled witha spreader bar, the inward thrust of the sling mayseverely damage the reel flange and cable. There-fore, activities storing and handling cable on reelsshould provide spreader bars for use in crane han-dling operations. Slings should be attached to a barrunning through the hub of the cable reel and notby placing the sling over the lagging around thecircumference of the reel. Placing the sling around
5-165
I
DOD 4145.19-R1 15 September 1979
. ..”,
. . . . . ..<,. .,: ..2; :+-?>.., . . . . . . . . . .
. . . . . . . . . .
T17T
Figure 5-8o. Small cable reels properly dunnaged fiw safe efficient stacking.
S166
15 September 1979 DOD 4145.19-R-1
... . . . . . . .. . . . . . . . . . .-. . . . . . .. . . . . . . . . . . .. . . . . . . . .-,.=. .
.,. .,,.
Figure 5-8I. Hamdliqj cable reek by cmw withspreader bar.
the circumference of the reel may result in damageto lagging and cable and require extensive repairs.
c. The fork truck is commomy utilized in the stor-age and handling of cable, especially where the reelsare stored on their side. When handling reels witha fork truck, a crane should be used to place reelsin a horizontal position. Reels should not be tippedand allowed to fall to a horizontal position, as theimpact may damage the reel or cable. To furtherfacilitate storage operations, it is good practice toplace on each reel, prior to being stored, necessarydunnage to support the reel of cable to be super-imposed on the stack.
5-904. Cable Rereeling
At most military activities, cable rereeling is notrequired to the extent that special reeling equipment is necessary. Most storage activities issueonly full reel quantities of cable. There is, however,a demand for less than full reel quantities at some
activities where cable is issued for use. Reeling ofall types of cable is required to fill retail quantityrequirements. Activities which are required to is-sue electric cable in retail lots should provide per-sonnel with cable reeling equipment, which willpermit economical and safe operation.
a. Baisic fmtors to determirw need of cable re-reeling equipment.
(1) Cost of equipment.(2) Availability of empty reels.(3) Cost of additional manhours required.(4)” Savings of manhours when making issues.(5) Number of less “than full reel issues.
b. Methods and equipment.(1) Reeling equipment required. The reeling
equipment required should be determined by thequantity of cable issued in less than full reel quan-tities. At activities where small quantity issues areinfrequent, hand reeling equipment as shown in fig-ure S32, should be utilized. However, if large quan-tities of less than full reel quantity issues are made,powered reeling equipment will be more economi-cal.
(2) Cable reeling dispenser. Two methods ofsupporting the fill cable reel during reeling oper-ations which have proven very satisfactory are:
(a) To support the reel from which the cableis to be removed on a horizontal roller bearing support turntable (fig. 5-33).
(b) To insert a shaft through the axis of thereel and support the shaft with cable reel jacks (fig.w ) .
c. Measuti~ tie. A measuring device shouldbe utilized in all rereeling operations. This deviceshould be located between the reeling equipmentand reel dispenser and so positioned that the foot-age indicator for cable transferred between reelscan be easily seen by the operator (fig. 5-32).
d. Cable cutter. Cable cutting devices should beutilized for cutting cable. Multicirctit cable shouldbe cut with circular cutters only. Straight shearingaction cutters distort the ends of the circuit wireswithin the sheathing and make splicing or use ofthe cable difficult.
=905. Protection of Cable Ends
When cut, certain types of cable will absorb mois-ture from the atmosphere or other sources render-ing the cable useless for the purpose intended. It
$16;
DOD 4145.19-R-1 15 September 1979
Figure w2. Hand operated cable reeling unit and measuring device.
Figure 5-ss. Cable dispensing turnkzble.
is mandatory, therefore, that immediately follow-ing cutting of this type of electrical cable, each ofthe severed ends must be sealed in accordance with
Figure 5-84. Cable dispensing bar and jacks.
Military Specification MIL-C-12000. Cable whichhas not been end-wrapped after cutting must bechecked for moisture penetration prior to issuing.
. . . . ., . . . . . . .
. . . . .:... :..;-.,... . . . .
5-168
