Storage and Handling
Storing & Handling
Once a shipment of fresh produce has been received and inspected to your approval, it should be stored immediately. Remember, fresh fruits and vegetables are perishable and should not be left on the receiving dock. Exposure to extreme heat or cold can cause significant damage to produce. To ensure high-quality fruits and vegetables for your customers, it is vital to get each item into its proper storage environment as soon as possible. The following storage and handling tips will help ensure a long shelf life for your produce.
Handle produce with care
Proper handling of all fruits and vegetables from the moment a shipment arrives is key to ensuring high-quality products for your customers. Rough or excessive handling can cause damage to almost any fruit or vegetable. When moving cases of produce do not drop them on the floor. Try to keep all handling to a minimum. A minor bruise can promote product decay and result in significant quality loss.
Rotation
It is important to date all fresh produce before it is stored. This will help ensure proper rotation of items. Remember to follow the FIFO rule. First-In, First-Out. Do not place produce that is just received in front of existing produce on your shelf. This will cause the existing produce to stay on the shelf longer than needed. Pay attention to “use by” and expiration dates stamped on packages of fresh-cut items and use or display accordingly.
Group like items together
All fruits and vegetables have optimal storage requirements which vary from item to item. Unfortunately, most foodservice storage areas are not equipped to provide specific temperature and humidity conditions for each produce item. For short-term storage of seven days or less, all fruits and vegetables can be stored in one of the following three categories:
- 32° – 36° F Most fresh produce items fall under this category for short-term storage. Items include apples, ripe avocados, berries, lettuce and fresh-cut items.
- 45° – 50° F Items include unripe avocados, citrus, peppers, pineapple and watermelon.
- 60° - 65° F Items include bananas, tomatoes, dry onions and potatoes.
Refer to the “Temperature and Ethylene Sensitivity” guide for proper storage temperatures of specific fruits and vegetables.