1-888-373-7440 hello@freshavenue.com
At the end of the day, it doesn’t really matter who you buy your retail and foodservice produce from if you neglect to keep it consistently cooled! That’s because shelf life, product quality diminishes, and I think it’s a bit astonishing once you understand this one rule of thumb!
Depending on the product, for every 30 minutes temps are above 40 degrees Fahrenheit, a day of shelf life is lost!
Consistent cooling is the one thing in produce that helps maintain product quality and shelf life. There are a few areas we watch for when working with customers to make sure that once their produce is cut, it is brought to the 34 degree range within 3-4 hours and remains in that ideal temperature range until it is served to customers. Here’s some of the common areas where we have seen problems with consistent cooling.

Pick-Ups

Many times a buyer will send a truck around to the different growing areas to pick up their products. What we see happen is doors are opened to load product allowing temperatures to fluctuate, and at times out of range with product that has already reached optimal temperatures. This can be solved with consolidation – having product delivered at a mixing hub direct from the field where product reaches them and stays at temp. With 100+ vendors dropping product at one spot, it is then easy to piece together a customer’s specific order within a refrigerated warehouse. No more doors closing and shutting allowing temperature fluctuations.

In-Transit

Another area with potential for temperature fluctuation is when the produce is on the road. Refrigerated trucks are designed to provide continuous cooling with a refer cooling the cargo space independent of the truck’s system. However, with any mechanical system, it can break down or have issues. This can be remedied by using trusted carriers that do regular equipment maintenance so that loads remain at temp. It’s also important to verify the temperature history in transit with temperature sensors. If produce goes out of the temperature range, it is made right. Additionally, stay in continuous communication with your carriers, so there is an extra layer of monitoring while produce is in transit.

At Receiving

Once a customer receives their produce order, it needs to immediately be stored in coolers. Remember, every 30 minutes produce reaches a temp of 40 degrees F or greater, a day of shelf life is lost! We have seen produce sitting on a dock, it happens! However, once the produce is received, it is now the customer’s responsibility to maintain the temp range. There are also specific areas where produce should be stored in the cooler. Items more sensitive to temperature fluctuation such as fresh cut and lettuce products should be stored in the back and away from doors. Produce that isn’t as sensitive can take up those spaces. Remedy this with education and customer follow up after delivery.

Fresh Avenue knows the importance of delivering a fresh produce item with plenty of shelf life left. Because of this, we have hand outs and resources to use for training so that everyone knows the one rule of produce cooling! From there we can all keep our valuable produce in temperature range so customers can enjoy as much quality and shelf life that we can give them!