All industries have jobs that require training. Food, and produce specifically, are no different. What sets us apart is the care and handling required of fresh food products.
Individuals who are new to the produce learning curve are promptly informed that they are not handling a can of vegetables on a grocery store shelf.
Whatever the role played along the supply chain, human hands are involved. Planting, harvesting, packing, shipping, and preparation call for a deep understanding of taking the best care, at all times, of the fruits and vegetables.
Factors like proper storage temperature and cold chain are fundamental not only for product longevity, but also for how it may end up tasting on the plate.
There is a substantial difference for retail clerks between “throwing freight” and careful handling. Proper receiving, put-away and hand-stacking can prevent damage (cracking, bruising and smashing) to fresh goods.
Some items are hardier than others. Potatoes, onions and carrots quickly come to mind. Still, giving them a soft touch rather than a rough tumble will preserve their integrity.
Bell peppers may appear to be sturdy. Slamming their cartons down on a rack or shelf will crack their tender walls and loosen their membranes. Treat them as fragile cargo, along with most other unsuspecting fresh ingredients.
Potatoes, tomatoes, avocados, pears, whole melons, and other fruits and vegetables are often stored at room temperature to maintain quality. Some items in this group like the room temperatures for quicker ripening purposes.