The term semiperishable refers to food items that are canned, dried, dehydrated, or otherwise processed to the extent that such items may, under normal conditions, be stored in a nonrefrigerated space. While semiperishable food items are not nearly as prone to spoilage as perishable food items, spoilage can and will occur if the items are mishandled, improperly stored, or stored too long. Always remember the length of storage should be based on the packing date of the product and not the date of receipt.

Storage Principles of Semiperishable Food Items

When possible, store semiperishable food items in clean, cool, dry, well-ventilated storerooms. Check all items at regular intervals for signs of damage. Keep your storerooms clean to prevent the contamination of bagged foods by dirt and dust.

Separate and clearly mark shipments so that the oldest lots-as packed, not as received-are issued first. However, if newer lots show signs of deterioration or spoilage, they should be issued first.

Methods of storage depend on the size and the contents of the container and the bursting or breaking strength of the bottom layers. Care must be taken not to stack items too high because of the danger of bursting or crushing the bottom layers.

Do not stack items near steam or other heated pipes. Use pallets or deck grating to raise the items off the deck and stack individual lots so as to permit proper circulation of air and facilitate cleaning.

Bagged items and those requiring insect control should not be stored in large lots in corners of the storeroom or directly against the bulkhead. This type of storage will not permit sufficient room for cleaning and inspecting. When possible, palletized storage should be used to ease the handling of the stores and reduce losses through breakage in handling.

The safe storage period for dry food items varies greatly, depending on such elements as temperature, humidity, care in handling, protection from the weather, quality of the food when received, and the packing. Food items that have been on hand beyond the safe storage limit should be inspected for spoilage, leakage, or other damage. If such items are in good condition, use them as promptly as possible. Survey all items unfit for human consumption according to the NAVSUP P-486, volume I.

Rotation of Semiperishable Food Items

The publication, Retail Subsistence Management, NAVSUP P-581, contains detailed information regarding the rotation of semiperishable food items. Study the tables given in appendix E carefully. It is not practical to memorize them, but by careful study you should develop general ideas about the keeping times of the various foods and the changes that indicate a food item has been kept too long. The keeping times shown are average keeping times for products stored at 70F. The 70F temperature is representative of average temperatures at most Navy stock points. Keeping times will be reduced by approximately 50 percent if storage temperatures are maintained at 90F. Keeping times will be increased by approximately 100 percent if storage temperatures are maintained at 40F.