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Fresh Produce

17. Fresh Produce. You 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.

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Fresh Produce

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  1. 17 Fresh Produce

  2. You 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.

  3. Purchasing Fresh Produce • Requires skill and knowledge • Professional produce buyers are well paid • Trade publications cover the several hundred varieties of fresh produce • Buyers may experience few acceptable sources • Manager determines quality level

  4. Fresh Produce Selection Factors • Intended Use • Exact Name • U.S. Government Grades • USDA’s AMS sets the grade standards • Different products have different grading schedules

  5. Commonly Used Grading Terminology • Fancy • No. 1 • Commercial • No. 2 • Combination • No. 3 • Field Run

  6. Fresh Produce Selection Factors (cont.) • Packers’ brands • Product size • Box count, lug count, or piece per pound • Size of container • Packaging material • Packaging procedure • Layered or slab

  7. FRESH PRODUCE SELECTION FACTORS (CONT.) • Minimum weight per case • Product yield • Point of origin • Color • Form • Degree of ripeness • Ripening process • Preservation method

  8. Purchasing Fresh Produce • Obtain PMA Fresh Produce Manual • Decide on type and level of quality • Prepare specifications • Consider independent farmers

  9. Receiving Fresh Produce • Can be a challenge • Visually inspect top layer • Conduct random inspections of remaining layers • Be careful when handling • Protect product from damage

  10. Storing Fresh Produce • Accept frequent deliveries • Store immediately at proper temperature, humidity, and ventilation • Research best environment for each product • Do not wash before storing • Handle only when necessary

  11. Issuing Fresh Produce • Possibly send ready-to-go items to kitchen • Properly rotate stock

  12. In-Process Inventories • Ensure that items do not stay out of proper environment for too long • Look for ways to avoid loss

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