Fresh Produce

Fresh Produce17YOU SHOULD BE ABLE TO:Explain the selection factors for fresh produce, including government grades.Describe the process of purchasing, receiving, storing and issuing fresh produce.Create product specifications for fresh produce.Provide examples of quality traits in several fresh produce items.PURCHASING FRESH PRODUCERequires skill and knowledgeProfessional produce buyers are well paidTrade publications cover the several hundred varieties of fresh produceBuyers may experience few acceptable sourcesManager determines quality levelFRESH PRODUCE SELECTION FACTORSIntended UseExact NameU.S. Government GradesUSDA’s AMS sets the grade standardsDifferent products have different grading schedulesCOMMONLY USED GRADING TERMINOLOGYFancyNo. 1CommercialNo. 2CombinationNo. 3Field RunFRESH PRODUCE SELECTION FACTORS (CONT.)Packers’ brandsProduct sizeBox count, lug count, or piece per poundSize of containerPackaging materialPackaging procedureLayered or slabFRESH PRODUCE SELECTION FACTORS (CONT.)Minimum weight per caseProduct yieldPoint of originColorFormDegree of ripenessRipening processPreservation methodPURCHASING FRESH PRODUCEObtain PMA Fresh Produce ManualDecide on type and level of qualityPrepare specificationsConsider independent farmersRECEIVING FRESH PRODUCECan be a challengeVisually inspect top layerConduct random inspections of remaining layersBe careful when handlingProtect product from damageSTORING FRESH PRODUCEAccept frequent deliveriesStore immediately at proper temperature, humidity, and ventilationResearch best environment for each productDo not wash before storingHandle only when necessaryISSUING FRESH PRODUCEPossibly send ready-to-go items to kitchenProperly rotate stockIN-PROCESS INVENTORIESEnsure that items do not stay out of proper environment for too longLook for ways to avoid loss