Since 1946

Produce Handling
Our produce is grown and packed with care for you. Keep it fresh & flavorful by following the storage directions below. Let our driver put it in the cooler for you when you receive your order for you. Every minute at room temperature hurts produce and will reduce your customer’s enjoyment.

Effect on Produce - Temperature is the single most important factor in maintaining and maximizing produce quality.  Temperature abuse is the cause of most produce claims and losses.  For every 10 degree increase in temperature, a produce item can lose up to half of its life and will thus be served in a less than optimal condition… especially produce served uncooked.

Control - Every foodservice operator must be aware of temperatures in their receiving, storage, and prep areas before they can effectively manage produce handling.  These temperatures must be checked on a regular basis to ensure optimal product life!

Rotation - Proper rotation practices must be followed in order to keep produce fresh.  Simply write the delivery date on the outside of every carton received and store the cartons so the date can be easily read.  The oldest product should be used first according to the FIFO method (First-In, First-Out).

STORAGE HINTS TO PROLONG LIFE OF FRESH FRUITS AND VEGETABLES

Temperature fluctuates widely from front to back of the cooler due to the location of the cooling unit and frequency of the door being opened.  Divide the cooler into three areas and store as noted below:

Front:  Apples, Basil, Cabbage, Cantaloupes, Carambola, Citrus, Cucumbers, Eggplant, Garlic, Honeydews, Jicama, Limes, Ocra, Onions, Papayas, Pears, Peppers, Pineapples, Plums, Radishes, Rhubarb, Ripe Tomatoes (for short periods only), Zucchini

Back:  Alfalfa, Apricots, Bean Sprouts, Berries, Carrots, Corn, Fresh-Cut Salads, Greens, Head Lettuce, Herbs, Kale, Leaf Lettuce, Parsnips, Ripe Nectarines, Ripe Peaches, Spinach

Middle:  Artichokes, Asparagus, Beets, Broccoli, Cauliflower, Cherries, Coconuts, Grapes, Green Onions, Kiwifruit, Mushrooms, Parsley, Peas, Turnips, Watercress

Fruit:  Pineapples, bananas, papayas, pears, mangos, avocados, should be used upon arrival, but if additional ripening is needed, store at room temperature.

Tomatoes:  Should be held at room temperature to ripen and then used immediately.  Be careful not to over-buy; if you refrigerate a ripe tomato, it loses flavor.

Dry Storage:  Recommended for potatoes, onions, garlic, ginger roots, rutabagas, yams.  Do not refrigerate these items. 
Ford's Produce Co., Inc. Since 1946
1109 Agriculture Street ~ Raleigh, NC USA 27603
1-800-821-3673 Toll Free ~ 919-833-7559 Local ~ 919-839-8121 Fax
Copyright 2008 Ford's Produce Co., Inc. All Rights Reserved.