Jump to content

  • Quick Navigation
- - - - -

Temperature for receiving fresh vegetables

Fresh Vegetables Temperatures

  • You cannot start a new topic
  • Please log in to reply
2 replies to this topic

#1 jportz


    Grade - MIFSQN

  • IFSQN Member
  • 83 posts
  • 3 thanks

  • United States
    United States

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.

  • 0

#2 agasr


    Grade - AIFSQN

  • IFSQN Associate
  • 33 posts
  • 6 thanks

  • United States
    United States

Posted 19 September 2017 - 11:33 PM


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. 




  • 0

#3 Garym


    Grade - Active

  • IFSQN Active
  • 3 posts
  • 0 thanks

  • United States
    United States

Posted 20 September 2017 - 09:08 PM

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

  • 0

0 user(s) are reading this topic

0 members, 0 guests, 0 anonymous users