SPECIAL STOWAGE OF SHIPS
Certain items of ships store stock are highly
perishable in nature and, therefore, proper
stowage techniques are important. You have
already learned that the oldest stock on hand must
be issued first, unless the newer stock was
manufactured before the stock already in the
storeroom. Perishable items should be inspected
frequently for signs of damage, spoilage, insect
infestation, or rodent contamination. If hot pipes,
such as steam lines, are present in your stowage
space, you should make sure they are insulated
properly to prevent heat transfer to stowed food
items. A high stowage temperature is always bad
for perishable items. High temperatures increase
the risk of bacterial growth, and insect infestation
is particularly dangerous when accompanied by
high humidity. When high humidity is present,
chemical action is accelerated; food acids
naturally present within cans become activated
resulting in pinholing, blackening of contents, and
swelling of cans. In the following section, we
discuss specific ways you can prevent damage and
personnel hazards from happening when stowing
specific items. Although laundry and dry-cleaning
chemicals require special considerations, they are
not discussed in this section because they are
discussed in later chapters.
Flammable Ships Store Stock
Any ships store stock that has a closed cup
flash point of 200°F or less is classified as
flammable stock. These authorized items of ships
store stock are listed in the NAVSUP P-487, par.
6008. The flash point of a liquid can be defined
as the lowest temperature at which its vapor forms
an ignitable mixture within the air. The flash point
measures the risk of combustion when the liquid
escapes its packaging. Do not confuse the flash
point with the combustion temperature which is
when the liquid will actually burn. As long as the
temperature remains below the flash point, there
is no potential danger of a liquid burning.
The following precautions are taken to
minimize the hazards of handling flammable
ships store stock:
Carefully estimate needs to prevent
overstocking of flammable items. Limit retail
store quantities to 3 days of anticipated sales.
Once you receive flammable ships store
check it for condition, correct
identification, and proper marking/labeling.
Do not concentrate flammable items in the
store; stow remaining stocks in a flammable liquid
storeroom or other protected space.
Identify flammable stock on the Stock
Record, NAVSUP Form 464.
Periodically inspect flammable stock in the
store and in the storeroom for leakage.
Post NO SMOKING signs and make sure
good housekeeping practices are strictly followed
in areas containing flammable stock.
Dunnage or deck gratings must be used to
keep clothing cases off the deck and away from
bulkheads since moisture caused by sweating can
be absorbed by the cases and result in stains and
mildew on the clothing. Clothing should be
stowed in a systematic manner; that is, arranged
according to stock number and by sizes of articles.
When preparing for inventory you will save time
in getting the stock ready for counting. Remember
to always put the new stock in back of the old
stock, so that you can follow the first in, first out
rule when issuing material.
Clothing stock, such as gold braids, buttons,
cap devices, insignia, and so forth, must be
wrapped individually in nontarnishing paper and
not held together by rubber bands. Rubber bands
and certain types of wrapping paper contain sulfur
that tarnishes gilt or gold articles, especially braid
and thread. Always be careful when handling
white articles because they stain so easily. Any
clothing items made with rubber should be kept
clear of heat. Frequently you must inspect your
storeroom where clothing items are stowed for
dampness and the presence of moths.
Food Products and Snack Bar Items
The proper stowage of food products and
snack bar items is essential if you are going to give
the customer a fresh product. Food products
should be stowed at 70°F. Cookies or crackers
must be stowed in a well-ventilated space because
they will rapidly deteriorate and become stale and
musty when the humidity is greater than 75