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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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you should be able to
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.
purchasing fresh produce
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
fresh produce selection factors
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
commonly used grading terminology
Commonly Used Grading Terminology
  • Fancy
  • No. 1
  • Commercial
  • No. 2
  • Combination
  • No. 3
  • Field Run
fresh produce selection factors cont
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
fresh produce selection factors cont8
FRESH PRODUCE SELECTION FACTORS (CONT.)
  • Minimum weight per case
  • Product yield
  • Point of origin
  • Color
  • Form
  • Degree of ripeness
  • Ripening process
  • Preservation method
purchasing fresh produce9
Purchasing Fresh Produce
  • Obtain PMA Fresh Produce Manual
  • Decide on type and level of quality
  • Prepare specifications
  • Consider independent farmers
receiving fresh produce
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
storing fresh produce
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
issuing fresh produce
Issuing Fresh Produce
  • Possibly send ready-to-go items to kitchen
  • Properly rotate stock
in process inventories
In-Process Inventories
  • Ensure that items do not stay out of proper environment for too long
  • Look for ways to avoid loss