Author: Cyndie Story
Last saved by: michelle.armstrong
Company: Culinary Solution Centers, LLC

Fresh Fruit and Vegetable Program
Produce Pointers

Segment 1: Receiving Fruits and Vegetables

Chef Cyndie:  A nutritious menu should be planned well in advance so that an accurate amount of food may be ordered and received before the day you need it.  You don’t want to stand at the back door in a desperate panic hoping the food you are serving that day arrives before lunch time.  All items needed for that day’s food production should be in house when the work day begins.  I think the fresh produce we ordered has just arrived.  Let’s go receive it!

First, you should always buy produce from a licensed, reputable supplier.  If possible, inspect your supplier’s warehouse or plant from time to time.  Once the truck arrives, check the condition of the delivery vehicle.  Is the truck clean, refrigerated; are there any signs of pests?  If any problems are found with the delivery vehicle, report this to the central office immediately.

You can’t make food safer or fresher after it has been received.  That is why inspecting fresh produce before you sign the invoice is so important.  And remember to check the amounts received against your produce order, not the vendor’s invoice.

Next, look for unsafe packaging, such as broken boxes or wet spots.  Actually open the box and look at the fruit or vegetable.  And remember, if you are handling food that is ready to eat such as an apple, don’t forget, to be sure to wash your hands before handling ready to eat produce.  Use your senses when checking fresh produce; look, smell, feel, and even taste the produce if you need to.  When you go to the grocery store to buy fresh apples, how do you decide which ones to get? What do you look for? Do you choose a certain kind or color? Do you grab the closest apple or do you pick up a few before you find just the right one for you? Be just as picky selecting fresh produce for your school as you would for your family.  

Receiving temperatures are important for quality and safety.  If you receive melons or tomatoes that are already sliced or diced, they must be received at 41 degrees Fahrenheit or below. If cut tomatoes or cut melons are above 41 degrees Fahrenheit, contact the central office, or reject the delivery.  For quality of fruits and vegetables that will be stored in the refrigerator, it is best practice to receive these fruits and vegetables in a refrigerated truck.  

To save time and improve efficiency, many schools are purchasing pre-cut fresh produce.  When receiving pre-cut produce, check the best if used by date. Best if used by or before date is the last date recommended for peak quality as determined by the manufacturer.  Look at the best if used by or before date and make sure the produce will be acceptable by the time it is served. Use a stem-type thermometer to take the temperature. Place a cleaned and sanitized thermometer in the case between two bags of fresh- cut produce. Do not puncture the bag with the stem of the thermometer. Allow the needle to stop and then record the temperature of the fresh-cut produce on the appropriate log. Remember, for quality, the temperature of precut produce should be 41 degrees Fahrenheit or below.  And remember for food safety, cut melons and cut tomatoes must be received at 41 degrees Fahrenheit or below.

When necessary, weigh produce that is packed in pounds and make sure it meets the school district’s specifications. For example, broccoli florets are typically packed in 3 lb bags with 4 bags to a case.  Periodically weigh the produce to make sure you are getting your money’s worth.  If produce is packed by count, for example, a box of 125 count Florida oranges, there should be 125 Florida oranges in the box.  Periodically count how many are actually in the package.  Check the case labels to determine if the count ordered matches what is received.
If there is a discrepancy with weight or count, notify the central office immediately.

When do we send unacceptable produce back?  Reject the produce if you find any signs of mold, mushiness, excessive bruising, pest infestation, or an unpleasant odor.  

If you are receiving cut melons or cut tomatoes, contact the central office if temperature is above 41 degrees Fahrenheit or reject the delivery.  Be sure to note any problems on a Vendor Complaint Form and send to the central office.

By checking your produce deliveries regularly, you may notice an improvement in the quality of produce being delivered to your school, because vendors do not like to take produce back to the warehouse.  And neither does your delivery person!

If your produce does not meet your standards, refuse to accept it. And always follow district procedures for returning produce.