produce safety university: take home training for professional standards receiving and storing 1
TRANSCRIPT
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Produce Safety University:Take Home Training
for Professional Standards
Receiving and Storing
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Objectives
At the end of this training session, participants will be able to:1. Identify best practices for receiving fresh
produce.2. Identify best practices for storing fresh produce.3. Discuss how ethylene gas affects the storage of
ethylene sensitive fruits and vegetables.
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Receiving ProduceBefore the delivery truck leaves:
• Inspect based on specifications• Check temperatures for refrigerated produce• Check produce “best if used by” dates• Check quality and quantity against your
specifications and order• Reject produce that does not meet your standards
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Receiving Produce
Receive based on specifications• Size• Count• Quality or grade• Appearance• Quantity ordered
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Receiving Produce
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Receiving Produce
Check temperatures for refrigerated produce, including fresh-cut produce• Infrared thermometer• Probe thermometer• Clean and sanitize before touching produce• Do not pierce sealed plastic bags• Calibrate
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Receiving ProduceCheck dates on fresh-cut produce• “Best if used by” date– Specification should identify number of days
between delivery and date of receipt• Produce quality and appearance should aid in
determining shelf life• Maximum shelf life based on ideal conditions
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Receiving Produce• Staff should reject produce if: – Specifications are not met– Evidence of product abuse– Evidence of pests
• Provide staff trainingAccepting poor quality affects eye appeal of fresh fruits and vegetables!
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Receiving/Storing Produce
• Date and store immediately• Use FIFO • Traceability
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Storing Produce• Storage Conditions: Refrigerated or dry • Shelf life• Protection from contamination or damage• Traceability
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Storing ProduceShelf life• Depends on quality and condition at receiving• Depends on storage temperature–Refrigerator–Dry
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Ethylene Gas
Ethylene gas is naturally produced by some produce items, but it may cause these negative affects in Ethylene sensitive produce:• russet spotting of lettuce (brown streaks)• yellowing of broccoli, cucumber, and spinach• decreased shelf life• bitter tasting carrots
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Ethylene Gas
• Store fruits and vegetables away from one another
• Separate refrigerators are ideal, but not always practical
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Storing Produce
• First In, First Out (FIFO)• First Expired, First Out (FEFO)• Inventory rotation system
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Storing Produce
• Protect from contamination• Store 6 inches off the floor• Store above raw meat, poultry, and eggs
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Refrigeration Temperatures
• Take and record temperatures at least every 24 hours
• Take corrective actions as necessary• Maintain quality and safety of products
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Storing Produce
TraceabilityDocument & maintain record of:– Date product received– Name of supplier– Quantity received – Brands/markings– Product code, lot number, pack dates
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Activities and Discussion
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What went wrong? What went right?
• In the following videos, we will show proper and improper receiving and storage practices
• In the What Went Wrong video, identify the improper practices
• In the What Went Right video, identify what the staff is doing right and the improvements that were made from the What Went Wrong Video
• You will be asked to discuss your observations after each video
