Chapter 17 - Fresh produce. After completing this chapter, students will 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. | Fresh Produce 17 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 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 Intended Use Exact Name . Government Grades USDA’s AMS sets the grade standards Different products have different grading schedules COMMONLY USED GRADING TERMINOLOGY Fancy No. 1 Commercial No. 2 Combination No. 3 Field Run FRESH PRODUCE SELECTION FACTORS (CONT.) Packers’ brands Product size Box count, lug count, or piece per pound Size of container Packaging material Packaging procedure | Fresh Produce 17 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 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 Intended Use Exact Name . Government Grades USDA’s AMS sets the grade standards Different products have different grading schedules COMMONLY USED GRADING TERMINOLOGY Fancy No. 1 Commercial No. 2 Combination No. 3 Field Run 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 (CONT.) Minimum weight per case Product yield Point of origin Color Form Degree of ripeness Ripening process Preservation method PURCHASING FRESH PRODUCE Obtain PMA Fresh Produce Manual Decide on type and level of quality Prepare specifications Consider independent farmers 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 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 Possibly send ready-to-go items to kitchen Properly rotate stock IN-PROCESS INVENTORIES Ensure that items do not stay out of proper environment for too long Look for ways to avoid loss
