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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. |
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32-35°F |
Store only briefly, 5 days maximum. |
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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. |
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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 |
|
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Cantaloupe |
Leek* |
Turnip Greens* |
|
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Carrot* |
Lettuce* |
Water Chestnut |
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Cauliflower* |
Mint |
Watercress* |
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Celery* |
Mushroom |
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Chard* |
Mustard greens* |
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Chicory* |
Parsley* |
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* Products marked with an asterisk are sensitive to ethylene damage.
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