Backroom Handling Recommendations


Backroom Handling Clerk
  • Check fruit on arrival to determine its ripeness; stage the ripest fruit to be displayed first.
  • Fruit that has not been pre-conditioned or ripened before it arrives at the store should always be kept out of the cooler to prevent internal breakdown. Check with your supplier for their storage recommendations.
  • To ripen fruit at the store level, order one or two days ahead, and keep fruit out of the cooler in an area where the temperature is between 50°-77°F (10.6°-25°C).
  • An oversupply of ripe fruit can be placed in the cooler where it will hold for a few days. This is safe if the fruit has first been ripened to the point that it gives to gentle palm pressure.