TIPS ON FRESH-CUT PRODUCE

Freshness Control

Fresh-cut fruits and vegetables are living and breathing during and after processing. They are subject to rapid deterioration and can support the growth of large populations of microorganisms. Unlike other processed foods, there is no kill step during processing and there is no treatment, other than good temperature management, that will significantly retard deterioration.

1. Product packages should be kept under proper refrigeration – stay at 34 degrees Fahrenheit (1.1 Celsius)
2. Never – Never – Never display product off refrigeration
3. Never build spillover displays off the rack out of refrigeration
4. It is recommended to reduce the retail on all packages that are two days before the expiration date. A price reduction of 33% off is recommended or other company preferences.
5. Product should be discarded on all outdated packages. Under no circumstances should any fresh-cut product be offered for sale after the “sell-by date”
6. Take retail action on overstocked items while still at its peak