Proper storage procedures - FRUIT & VEGETABLES

Focus on Health living

Fruit & Vegetable

Storage

RECEIVING FRUITS & VEGETABLES

  • Reject if they are wrinkled, stigmatized, with degraded color or beginning to rot.
  • Reject if fruits or vegetables appear dehydrated or too soft (overripe).
  • Accept products only when they are in top quality condition.

STORING FRUITS & VEGETABLES TIPS ON HOW TO PROLONG FOOD SHELF LIFEFOOD IMMEDIATELY

  • Store delivered food immediately after inspection
  • Store food on shelves and never on the floor
  • Do not wash product prior to storage
  • Stocking space should be clean and dry
  • Transfer all fruits and vegetables from delivery cartons to well ventilated storage containers; separate fruits and vegetables if possible.
  • Store fresh produce in the dedicated refrigerator at 32°F to 41°F (0oC to 5oC) to ensure freshness and to prevent rapid deterioration. There are, however, several exceptions, including potatoes and bananas which should be stored at higher temperatures.
  • Do not place any cart boxes inside the walk-in fridge and do not bring them to the galley,
  • Daily routine must include inspection of fridge and other perishable fresh food.

 

Follow FIFO Principles

  • Provide adequate air circulation in coolers.
  • Store products at least four inches from walls so air can freely circulate.
  • Any surface that fresh produce comes in contact with should be cleaned and sanitized regularly.
  • Unripe fruit can be ripened at storeroom temperatures of 50°F to 59°F (10°C to 15°C). It will ripen slower under refrigerator conditions.
  • Before storing and when rotating stock, it is important to remove rotting fruit from cases as one piece can affect others. The chain reaction can quickly destroy the quality of a whole case of fruit.
  • Be aware of items with special storage conditions. For example, bananas should be stored under conditions where the temperature range is 50°F to 59°F (10°C to 15°C), to ensure prolonged self-life.
  • Hardy vegetables such as carrots or cabbage can last for weeks.
  • Moisture on vegetables tends to soften them, causing rot, and most importantly they can carry pathogens like Listeria Monocytogenes.

 

ETHYLENE GUIDELINES


ETHYLENE IS A GAS RELEASED BY SOME FRUITS AND VEGETABLES THAT CAUSES PRODUCE TO RIPEN FASTER. SOME FRUITS AND VEGETABLES ARE MORE SENSITIVE TO ETHYLENE THAN OTHERS.


AS SOME FRUITS RIPEN THEN THEY  EMIT THE ETHYLENE GAS WHICH  CAUSES SENSITIVE CROPS TO DECAY.

 

Procedure to follow:

  • Fruits and vegetables that produce ethylene should not be stored with those that are sensitive to ethylene. For example, bananas are sensitive to ethylene and should not be stored near apples. This applies to fresh  produce that is both refrigerated and not refrigerated.

 

  • Fresh provisions should not be stored in bags and sealed containers, as it will trap the gas and cause the product to ripen faster.

 

Source : Oceanic Magazine

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