How To Properly Store Produce
Published: 02/21/2011
Nothing robs companies more of its profits in a business, especially with a food related business, than having a high percentage of spoilage or damaged produce. There are many reasons why goods and produce get damaged or spoiled and one of the most common reasons is improper storage practices. Here are some basic tips on how to properly store produce.
1. Get Your Facts Straight – Do your research and find out how each type of produce or product should be stored taking into consideration how long the shelf life is, the correct storage temperature and other special storing instructions. Most of the time a little information can help you save an entire batch of produce from rotting or spoiling, which would also mean maximizing your profit margin from such products. Find out which type of produce rots easiest and be sure to store very little of those particular items. Learn which produce can be refrigerated and which ones thrive longer without refrigeration. Find out about special packaging that extends the shelf life of different fruits and vegetables such as using newspapers for lettuce and other leafy produce, which absorbs moisture and halts early rotting of such items.
2. Perform Regular Inventory – A tight and consistent inventory system will help you clearly identify which produce must be used up first or used up right away. Practice the First In First Out principle and determine from your regular inventory which produce is near close to expiring or close to its shelf life maturity. Doing this consistently and regularly will ensure a smooth flow of your produce in storage. Make sure that your inventory list is written down where each member of your staff can see it so that they are also aware.
3. Avoid Moisture Contact – This tip has been mentioned already but you cannot over-emphasize the importance of knowing this principle especially when we are talking about produce. Many of us love to wash our fruits and vegetables for fear of storing them without cleaning them first. However, moisture and water speed up the spoiling process of most produce so it is best to keep moisture and water at bay whenever possible. Reserve the washing and cleaning of the produce until it is time to use so you enjoy the freshest produce possible.