Produce Handling & Food Storage KEY RECEIVING TIPS:
• Check the quality of the produce when it is delivered.
• Move the produce to the correct storage area as quickly as possible.
• Use FIFO (first in, first out) and rotate produce.
KEY STORAGE TIPS – ODOR SENSITIVITY:
Some fruits and vegetables produce odor while some will absorb odor. You should always store these separately.
| Odor produced by: | Will be absorbed by: |
| Apples | Cabbage, carrots, celery, meat, eggs, dairy products |
| Carrots | Celery |
| Onions (dry) | Apples, celery, pears |
| Onions (green) | Grapes, mushrooms |
| Pears | Cabbage, carrots, celery, onions, potatoes |
| Potatoes | Apples, pears |
| Green peppers | Pineapples |
| Citrus | Meat, eggs, dairy products |
PROPER STORAGE:
| Produce Storage | Storage Temperature | Recommendation |
| Apples | 32°F | Store away from greens. |
| Bananas | 56-62°F | Never refrigerate. |
| Broccoli | 32°F | Will last 10 – 14 days. Sprinkle with water or with crushed ice to avoid dehydration. |
| Cabbage | 32-35°F | Wash and store in plastic bags. |
| Carrots | 32-35°F | Wash and store in plastic bags. |
| 32-35°F | Store only briefly, 5 days maximum. | |
| 32-40°F | Allow 2-3 days at room temperature before serving. | |
| Celery | 32-35°F | Wash, trim and store in plastic bags. |
| Cucumbers | 45-50°F | Store only briefly. |
| Grapes | 32-35°F | Highly perishable. Store only briefly. |
| Lemons | 50°F | |
| Lettuce | Avoid storing by or under the blower or by ethylene-producing fruits. | |
| 32°F | Keep dry, have a very short shelf life. | |
| Onions | 45-55°F | Store out of the refrigerator. |
| Oranges | 32-35°F | |
| Potatoes | 50-60° | Store out of the refrigerator, away from light. |
| Tomatoes | 60-65°F | Never refrigerate. |
KEY STORAGE TIPS – ETHYLENE SENSITIVITY:
Some fruits and vegetables produce ethylene gas. Ethylene gas can cause premature ripening of
some items and will ruin others. It is best to store ethylene-producing produce away from ethylene
sensitive produce.
| Fruits | |||
| Apple | Quince | Avocado, unripe | Atemoya |
| Apricot | Raspberry | Cactus pear, tuna | Banana |
| Avocado, ripe | Strawberry | Carambola | Breadfruit |
| Blackberry | Chayote | Cherimoya | |
| Blueberry | Cranberry | Coconut | |
| Cherry | Feijoa | Grapefruit* | |
| Currant | Guava | Lemon* | |
| Cut fruits | Kumquat | Lime* | |
| Date | Longan | Mango | |
| Fig | Lychee | Mangosteen | |
| Gooseberry | Mandarin | Papaya | |
| Grape | Olive | Plantain | |
| Kiwifruit* | Orange | Pummelo | |
| Nectarine | Passion fruit | Rambutan | |
| Peach | Pepino | Sapote | |
| Pear; Asian | Pineapple | ||
| Persimmon | Pomegranate | ||
| Plum | Tangelo | ||
| Prune | Tangerine | ||
| Vegetables And Melons | ||||
| 32-36°F, 0-2°C | 45-50°F, 7-10°C | 60-65°F, 16-18°C | ||
| Anise | Collard* | Parsnip | Basil | Casaba Melon |
| Artichoke | Daikon* | Radicchio | Beans; Snap, Etc. | Cassava |
| Arugula* | Endive* | Radish | Cucumber* | Onion |
| Asparagus* | Escarole* | Rutabaga | Eggplant* | Ginger |
| Bean sprouts | Garlic | Rhubarb | Melon | Honeydew Melon |
| Beet | Green onion* | Shallot | Okra* | Jicama |
| Belgian endive* | Herbs(not basil) | Spinach* | Pepper; Bell, | Potato |
| Bok choy | Horseradish | Snow pea* | Chili | Pumpkin |
| Broccoli* | Jerusalem | Sweet Corn | Squash | Sweet Potato* |
| Broccoflower* | Artichoke | Sweet Pea* | Watermelon* | Tomato |
| Brussel sprouts* | Kale | Swiss chard | *Yam | |
| Cabbage* | Kohlrabi | Turnip | ||
| Cantaloupe | Leek* | Turnip Greens* | ||
| Carrot* | Lettuce* | Water Chestnut | ||
| Cauliflower* | Mint | Watercress* | ||
| Celery* | Mushroom | |||
| Chard* | Mustard greens* | |||
| Chicory* | Parsley* | |||
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