Handling and Storage

Produce handling and storageProper handling and storage of fresh produce are key to maintaining safety and maximizing shelf life. These resources outline best practices and tricks of the trade for handling and storing fresh items once they have arrived at your facility.

Produce Safety University Resources
A series of resources, developed by USDA and the Institute of Child Nutrition (ICN), describing best practices for receiving, storing, handling and purchasing fresh and fresh-cut produce. Materials include videos, fact sheets, PowerPoint presentations and a mock recall of fresh produce activity.

Storing Fresh Produce Chart
This easy to read chart, developed by the Institute of Child Nutrition (ICN) in conjunction with USDA, identifies common ethylene producing and ethylene sensitive produce items. It also outlines where to store each type of fresh produce to maximize shelf life. 

Ideal Storage Temperature for Fresh Produce

This one-page reference, found in USDA’s Fruits & Vegetables Galore: Quality Foods for Quality Meals guide outlines the ideal storage temperatures for fresh produce. 

Handling Fresh Produce in Classrooms
Introducing new food items in the classroom is an exciting educational opportunity, but it raises safety concerns. This handy guide, developed by the Institute of Child Nutrition (ICN) in conjunction with USDA, outlines the importance of food safety practices when handling fresh produce in the classroom. 

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