Midwest’s Top Processor of Fresh, Pre-cut Fruits & Vegetables

1. Refrigerate immediately and continuously! Optimal temp is between 34° F -36° F. Optimal humidity is 90-95%

2. Store in a section of the cooler dedicated to fresh-cuts, not directly under a blower, and away from raw meat, poultry, seafood or their juices

3. Store in the original G.O. Fresh shipping carton, away from the door

4. Clean and sanitize coolers frequently, routinely checking and calibrating to ensure proper temperature. (Coolers that are too cold risk injury to sensitive crops like basil, tomato, eggplant, green beans, okra, and yellow crookneck squash.)

5. Rotate stock (FIFO)

6. Toss out any product that has been temperature-compromised

7. Use our “Best-by” dating system to ensure freshness

8. Pre-plan the amount of prep time needed before serving or prepare small batches to limit the amount of time produce is out of temperature range

9. Don’t restrict cooler air-flow

10. Refrigerate immediately and continuously! (worth repeating)

Proper storage and handling impacts food safety and operating costs:

Reduces product loss

Increases product quality

Better controls inventory

Achieve consistency in preparation

Other basic food handling precautions:

No bare hand contact with ready-to-eat foods

Proper handwashing

Restrict/exclude ill employees

Prevent cross contamination of ready-to-eat, fresh, pre-cuts. Fresh produce should not share surfaces or utensils that have been used to prepare raw meats or seafood

Institute robust employee training and uphold strict facility sanitation and hygiene protocols

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