Fresh Produce
Chapter 17
Objectives
• 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
Explain the selection factors for fresh produce,
including government grades.
•Intended Use
•Exact Name
USDA’s AMS
sets the grade
standards
•U.S.
Government
Grades
Different
products have
different grading
schedules
•Fancy
U.S. No. 1
Commonly
used
Terminology
for Fruits
•Commercial
U.S. No. 2
U.S. Combination
U.S. No. 3
•Minimum weight per case
•Product yield
FRESH
PRODUCE
SELECTION
FACTORS
(CONT.)
•Point of origin
•Color
•Form
•Degree of ripeness
•Ripening process
•Preservation method
Describe the process of purchasing, receiving,
storing and issuing fresh produce.
•OBTAIN PMA
FRESH PRODUCE
MANUAL
•DECIDE ON TYPE
AND LEVEL OF
QUALITY
•PREPARE
SPECIFICATIONS
•CONSIDER
INDEPENDENT
FARMERS
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
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 READYTO-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