3200 Product Care Requirements

USDA commodities can be categorized as either "perishable" (requiring chill or frozen storage) or "semi-perishable" (requiring dry storage). Each of these categories (and the products within them) have distinct characteristics, susceptibilities and care requirements. TEFAP usually does not handle frozen or chilled foods except during special circumstances.

3201 Perishable Commodities - All chilled and frozen commodities are highly perishable and subject to rapid deterioration when improperly stored. Lack of proper temperature, humidity, air circulation, and sanitation will result in rapid spoilage and eventual loss of product. Most spoilage of chilled and frozen commodities is caused by microorganisms, particularly certain species of bacteria and fungi. The contamination spreads rapidly from the decayed items to other contact areas. Frequent package inspection while in storage, followed by sorting and removal of the decayed items, will keep losses to a minimum. Upon receipt, commodities should be segregated so that the oldest commodities, by date packaged not date received, are issued first. Each case of product contains the package date. Occasionally, regardless of the package date, it may become necessary to issue some commodities quickly to avoid loss by spoilage. Older chilled or frozen commodities should not be allowed to accumulate in storage rooms. Frozen products should not be re-frozen after having been defrosted.

3201.1 Temperature: The storage temperature for all frozen commodities should be 0 degrees Fahrenheit or lower. Temperatures for chill storage are generally within the range of 32 degrees to 35 degrees Fahrenheit.

3201.2 Humidity: Humidity within all storage areas must be controlled to prevent rapid deterioration in the quality of foods. Microorganisms require adequate moisture to grow and multiply. Yeast organisms, mold and bacteria grow in a certain humidity range. At lower temperatures and humidity there is less bacteria and enzyme action. Humidity ranges represent the ranges which best inhibit the gain or loss of moisture in the item. Storage at a higher relative humidity may allow water to condense on or be absorbed in the item; at a lower relative humidity, the item may dry or shrink.

3201.3 Detection of Deterioration: Deterioration due to time in storage and variations in temperatures can be detected by periodic package inspection. Look for such defects as dehydration (freezer burn), undue softness or mealy texture, discoloration, off odor, evidence of weeping, and evidence of rancidity and/or mold. (See Section 3300 for disposition instructions of unusable food.)

3201.4 Reserved

3202 Semi-perishable Commodities - The term "semi-perishable commodities" 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 non-refrigerated spaces. Semi-perishable commodities should not be regarded as nonperishable commodities which do not require care or protection in storage. While semi-perishable commodities are not nearly as susceptible to spoilage as perishable commodities, spoilage can and will occur if the products are mishandled, improperly stored, or stored for excessive periods of time. It is important to remember that the length of storage should be based on the date of packing and not on the date of receipt. Each case of product contains the package date.

3202.1 Storage Precautions: Care should be taken that items are not stacked so high as to cause a bursting or crushing of the bottom layers. Items should not be stacked so high that the top layer is subjected to the higher temperature more prevalent near the ceiling or overhead. Stacking in close proximity to steam or other heated pipes should be avoided. Some method should be used to raise commodities off the floor to permit the circulation of air around them. Bagged items and those requiring insect control should not be stored in large masses in corners of the storeroom or directly against the walls; such storage leaves insufficient room for cleaning and inspecting.

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3202.3 Causes of Spoilage: All food stuffs are subject to varying degrees of natural deterioration. This deterioration is inherent in the food itself. It should not be confused with the action of microorganisms, chemical agents or other outside agents. This fact underlines the basic principle of storage that the oldest products (by pack date) should always be used first.

3202.4 Insects (Roaches, Flies, Weevils, and Moths): Insects can cause great damage by attacking both raw and manufactured stored food. Food stored at temperatures between 60 degrees Fahrenheit and 90 degrees Fahrenheit is especially attractive to insects. Infested products must be segregated, inspected, the infestation documented, and the products destroyed (See Section 3300). Cornmeal is especially susceptible to insect infestation and rancidity. Insect repellents should be used carefully under controlled conditions so as not to contaminate the foods. Roaches and flies not only contaminate the foods but may spread disease. Pest extermination may need to be performed and should be done with strict adherence to regulatory rules and state laws in order to ensure that health standards are maintained.

3202.5 Rodents (Rats and Mice): Rodents not only physically destroy food by feeding, chewing, and cutting the bags for nests or nesting material, but also contaminate food with their excreta and hairs. Rodents are carriers of filth and disease; therefore, the importance of controlling these pests is evident. The most effective method of control is to prevent entry of these animals.

3202.6 Freezing: Canned, dehydrated or low moisture foods may undergo accidental freezing if stored in areas where temperature controls fail during winter months in very cold climates. Ordinarily, freezing does not harm such products. If foods containing relatively large amounts of water, such as canned products, are frozen, the usefulness and palatability of such products probably has not been harmed. However, the physical appearance may suffer due to change in consistency and texture (softening). Emulsions such as cheese and butter may be separated by freezing; however, the food is not necessarily spoiled. Dry products such as grain, flour, and dehydrated foods are generally stored in non-refrigerated areas but can be stored in refrigerated areas if humidity is controlled. For these products caking is a risk with increased humidity.

3202.7 Temperature: A high temperature over long periods of time is detrimental to the keeping of almost all food products. High storage temperature encourages bacterial growth, mold growth, and insect infestation and is particularly dangerous when accompanied by high humidity. Chemical action is accelerated in higher temperatures causing rancidity in many items. Flour and associated products (cornmeal and rice) are subject to insect infestation, particularly at high temperatures.

3202.8 Humidity: High humidity is detrimental to stored commodities as it accelerates the growth of bacteria and molds, promotes insect infestation and causes mustiness in flour, rice, and similar foods. High humidity causes products which readily absorb moisture to cake and become hard.

3202.9 Ventilation: Where sharply fluctuating temperatures and high humidity prevail, the lack of proper ventilation may cause excessively high temperatures. Proper ventilation is one of the most important factors in protecting foods. In some cases, it may be necessary to open doors and use fans to induce circulation.

3202.10 Lights: Damage from light is restricted to products that are packed in glass or transparent containers. Exposure causes color changes and may affect the flavor of foods containing oils and fats.

3202.11 Odor: Products such as flour will absorb odors and should be kept away from materials giving off distinctive odors.

3203 Reserved