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Temperature for receiving fresh vegetables

Fresh Vegetables Temperatures

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#1 jportz

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Posted 19 September 2017 - 07:23 PM

I am trying to find the receiving temperature for fresh vegetables at receipt and I get all different information.  We receive vegetables straight from the growers, some are cut before and others are whole not processed at all.  Where do I find information on what the temperature should be at receipt?  SQF says reefer trucks must be at 32-40 degrees but, is this the same temperature for receiving fresh product in reefer trucks?  Any help would be appreciated because everything I research has different temperatures.  Products we receive are jalapeno's, green bell, red bells, serrano peppers, banana peppers, and cauliflower.


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#2 agasr

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Posted 19 September 2017 - 11:33 PM

Hi, 

If you are storing for a customer then, please contact that customer to understand the receiving/shipping requirement.

 

If you are receiving/storing for your use/sale/distribution then, consider looking up such information on GCCA website (https://www.gcca.org).

There is a member benefit publication called "Commodity Storage Manual" that you could look up for such information, if there are no other reliable sources. 

 

Regards, 

agasr


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#3 Garym

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Posted 20 September 2017 - 09:08 PM

Are you looking for receiving temps. as they relate to food safety or product quality?


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#4 afcbno1fan

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Posted 03 November 2017 - 03:15 PM

(In the UK) there are no food safety risks or regulations associated with fresh produce. The only effect temperature has is on product quality


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#5 Charles.C

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Posted 04 November 2017 - 11:11 AM

I am trying to find the receiving temperature for fresh vegetables at receipt and I get all different information.  We receive vegetables straight from the growers, some are cut before and others are whole not processed at all.  Where do I find information on what the temperature should be at receipt?  SQF says reefer trucks must be at 32-40 degrees but, is this the same temperature for receiving fresh product in reefer trucks?  Any help would be appreciated because everything I research has different temperatures.  Products we receive are jalapeno's, green bell, red bells, serrano peppers, banana peppers, and cauliflower.

 

Hi Jportz,

 

Please see attachment, Pg2. (haven't checked how this compares to SQF Code/Guidance)

 

Attached File  Purchasing and Receiving.pdf   109.45KB   7 downloads


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Kind Regards,

 

Charles.C


#6 Charles.C

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Posted 05 November 2017 - 04:11 AM

addendum

 

Some related examples illustrating variations based on similar concept to that in previous post/attachment -

 

Attached File  fpa 1 - safe food handling - accepting-rejecting food delivery.pdf   527.73KB   4 downloads

Attached File  fpa 2 - Fresh produce,etc reception criteria.pdf   1.44MB   6 downloads

Attached File  fpa 3 - hazard analysis including reception fresh produce ingredients.pdf   708.26KB   7 downloads

Attached File  fpa 4 - FS Fact Sheet - Critical Temperatures for Food Service.pdf   495.07KB   4 downloads

Attached File  fpa 5 - HACCP Temperature Charts.pdf   64.12KB   7 downloads

 

From a haccp/risk assessment POV, one could also associate this aspect wirh PRPs/approved suppliers.


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Kind Regards,

 

Charles.C


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