GUIDE TO DETERMINING DISPOSITION OF TEMP ABUSED FOODS

File: 091896_aug96_decls22_0001.txt
Page: 0001
Total Pages: 2

Subject: GUIDE TO DETERMINING DISPOSITION OF TEMP ABUSED FOODS           

Box  ID: BX005153

Document Number:         14

Folder Title: HISTORICAL HEADQUARTERS MISC                                                                    

Folder Seq #:         17

Unit: 22D SUPCOM  

Parent Organzation: ARCENT      







                               DEPARTMENT OF THE ARMY
                   HEADQUARTER
                                  US ARMY FORCES CENTRAL COMMAND
                                  ENT MEDICAL COMMAND
                                       APO 09772




                            TECHNICAL LETTER OF INTEREST


       SUBJECT: GUIDE TO DETERMINING DISPOSITION OF TEMPERATURE ABUSED
       FOODS
       PURPOSE: To determine the d@isyosrietiroyqandtsalvaqe value of food
       items that have been involve     n       era ion failures in order
       to reduce the amount of condemnation -

       1. During Operation Desert Shield there is a high probability
       that refrigerated and frozen foods will be temperature abused.
       m@ny.perisriable food products are kept in reefbr vans at various
       dinninz facilities and storage   sites-that are powered by
       genera ors. Generator loss or    other powerless during times of
       confligt cguld render a n     er of reefers inoperable.- The
       follo             ick Ed      ne to follow when-usincf Natick
            win I:pgrguTR            3-    a
       TechnicaY R         -8 50     whch w s written and ifitended for use
       @n case of rbfrigerat n taj   lure in commissaries. The principle
       is sound and shofild be applied to field situations.
       2. Classify distressed foods in accordance with Table 1, pg. 5.
           a. Broken down into three (3) categories:
                 I MELT: Foods that become unacceptable when thawed such
                 as ice cream.
                 2 SAFE 1 thru 4: SAFE products are foods that are non-
                 gotentiallv hazardous (@ill not supg?rtoxthes7rowth of
                 armful babteria or thd production           n     SAFE 1
                 being the most stable ana SAFE 4 being the 16@st stable
                 (ex.-fruit salad is SAFE 4).
                 3 RISK 1 thru 3: RISK Products are Potentially
                 Hazardous foods (will s@ gogt tg:,g;bwth of hakmful
                                  .P   f t
                 bacteria or the productio                 NOTE: To
                 determine the serviceability of RISK iroup foods refer
                 to Table 2, pg- 10.
       3. Tools Required:
            a. Blank form ( Appendix A of the booklet
                 1 Instructions on how to fill out form contained in
                 Booklet.

            b. Watch

            c. Ruler
            d. Waterproof marking pen
            e. Paper towels


            f. Calibrated thermometer +/- 1 degree C/F
       4. Selecting Samples
         a. Product stack should resemble fig. 1, A, pg. 13.
                 1. Side and to la ers may be removed to configure to
                 -fig. 1, A, pg. T3 ii needea.
         b. Selecting Samples for RISK products 1 thru 3:

Document 2 f:/Week-34/BX005153/HISTORICAL HEADQUARTERS MISC/guide to determining disposition of temp abused :09139616133249
Control Fields 17
File Room = aug96_declassified
File Cabinet = Week-34
Box ID = BX005153
Unit = 22D SUPCOM
Parent Organization = ARCENT
Folder Title = HISTORICAL HEADQUARTERS MISC
Folder Seq # = 17
Subject = GUIDE TO DETERMINING DISPOSITION OF TEMP ABUSED
Document Seq # = 49
Document Date =
Scan Date = 27-AUG-1996
Queued for Declassification = 01-JAN-1980
Short Term Referral = 01-JAN-1980
Long Term Referral = 01-JAN-1980
Permanent Referral = 01-JAN-1980
Non-Health Related Document = 01-JAN-1980
Declassified = 13-SEP-1996