Produce Safety University: Take Home Training for Professional Standards Receiving and Storing

Objectives At the end of this training session, participants will be able to: Identify best practices for receiving fresh produce. Identify best practices for storing fresh produce. Discuss how ethylene gas affects the storage of ethylene sensitive fruits and vegetables.

Receiving Produce Before 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

Receiving Produce Receive based on specifications Size Count Quality or grade Appearance Quantity ordered

Receiving Produce

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

Receiving Produce Check 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

Receiving Produce Staff should reject produce if: Specifications are not met Evidence of product abuse Evidence of pests Provide staff training Accepting poor quality affects eye appeal of fresh fruits and vegetables!

Receiving/Storing Produce Date and store immediately Use FIFO Traceability

Receiving Fresh Produce Video http://youtu.be/XWr0DYEtJbU 

Storing Produce Storage Conditions: Refrigerated or dry Shelf life Protection from contamination or damage Traceability

Storing Produce Shelf life Depends on quality and condition at receiving Depends on storage temperature Refrigerator Dry

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

Ethylene Gas Store fruits and vegetables away from one another Separate refrigerators are ideal, but not always practical

Storing Produce First In, First Out (FIFO) First Expired, First Out (FEFO) Inventory rotation system

Storing Produce Protect from contamination Store 6 inches off the floor Store above raw meat, poultry, and eggs

Storing Fresh Produce Video http://youtu.be/Pi6ci9hBYr8                                     

Refrigeration Temperatures Take and record temperatures at least every 24 hours Take corrective actions as necessary Maintain quality and safety of products

Storing Produce Traceability Document & maintain record of: Date product received Name of supplier Quantity received Brands/markings Product code, lot number, pack dates

Activities and Discussion

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

Receiving: What Went Wrong? http://youtu.be/6E8eYeKiIHY                                   

Receiving: What Went Right? http://youtu.be/NmayQsz_QX8                              

Storing: What Went Wrong? http://youtu.be/Wr3V740YsmU                                

Storing: What Went Right? http://youtu.be/hd18HqEHMjM