5 replies to this topic

[jportz]

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.

[agasr]

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

[Garym]

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

[afcbno1fan]

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

[Charles.C]

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)

 

 Purchasing and Receiving.pdf   109.45KB   124 downloads

[Charles.C]

addendum

 

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

 

 fpa 1 - safe food handling - accepting-rejecting food delivery.pdf   527.73KB   86 downloads

 fpa 2 - Fresh produce,etc reception criteria.pdf   1.44MB   104 downloads

 fpa 3 - hazard analysis including reception fresh produce ingredients.pdf   708.26KB   80 downloads

 fpa 4 - FS Fact Sheet - Critical Temperatures for Food Service.pdf   495.07KB   68 downloads

 fpa 5 - HACCP Temperature Charts.pdf   64.12KB   90 downloads

 

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