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 ID: 814556
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Slide1
Receiving and Storage
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Slide2Objectives
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.
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Slide3Receiving 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.
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Slide4Receiving Produce
Receive based on specifications: - Size - Count - Quality or grade - Appearance - Quantity ordered
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Slide5Receiving Produce
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Slide6Receiving Produce
Check temperatures for refrigerated produce, including fresh-cut produce:
Infrared thermometer v. Probe thermometer.
Clean and sanitize before touching produce.
Don’t pierce sealed plastic bags.
Calibrate
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Slide7Receiving Produce
Check dates on fresh-cut produce“Best if used by” dateSpecification 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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Slide8Receiving Produce
Staff should reject produce if: Specifications are not met.Evidence of product abuse.
E
vidence of pests.
Provide staff training
Check marked weights.
Check all parts of package.
Accepting poor quality affects eye appeal of fresh fruits and
vegetables!
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Slide9Receiving/Storing Produce
Date and store immediatelyUse FIFO Traceability
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Slide10Receiving Fresh Produce Video
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http://youtu.be/XWr0DYEtJbU
Slide11Storing Produce
Storage Conditions: Refrigerated or Dry Shelf life
Protection from contamination or damage
Traceability
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Slide12Storing Produce
Shelf life
Depends on quality and condition at receiving.
Depends on storage temperature:
Refrigerator
Dry
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Slide13Ethylene Gas
Ethylene gas is produced naturally by some produce items, but it may cause 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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Slide14Ethylene Gas
Store fruits and vegetables away from one another (some are producers some are sensitive).Separate refrigerators are ideal, but not always practical.
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Slide15Storing Produce
Inventory rotation systemFirst In, First Out (FIFO)First Expired, First Out (FEFO)
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Slide16Storing Produce
Protect from contamination: Store 6 inches off the floor. Store above raw meat, poultry, and eggs.
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Slide17Storing Fresh Produce Video
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https://www.youtube.com/watch?v=qTNmk1Uw_Z8
Slide18Refrigeration 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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Slide19Storing 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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Slide20Activities and Discussion
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Slide21What 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.
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Slide22Receiving: What Went Wrong?
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http://youtu.be/6E8eYeKiIHY
Slide23Receiving: What Went Right?
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http://youtu.be/NmayQsz_QX8
Slide24Storing: What Went Wrong?
http://youtu.be/Wr3V740YsmU
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Slide25Storing: What Went Right?
http://youtu.be/hd18HqEHMjM
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