Template

The Food Project - Produce Best Practice Review

by Chris George, from the Community

40+

This document outlines a detailed best practice review process for produce departments, focusing on quality control and operational excellence. It covers assessment of fresh perception lines including bananas, lettuce, broccoli, tomatoes, strawberries, apples, potatoes, and summerfruit. The review encompasses team knowledge verification of fresh perception lines and CAPS/ABC standards, merchandising practices, product presentation, uniform compliance, and specific product care protocols. Key areas include proper ticketing, Free Fruit For Kids program maintenance, trim and crisp procedures, spraying programs for product freshness, and reduced-to-clear protocols. This comprehensive checklist ensures consistent quality standards and optimal produce department operations.

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Community

This community page makes available free workplace checklists and templates created by other users within the SafetyCulture community. SafetyCulture has re-published this content and where possible, has credited the original author. SafetyCulture has not verified the accuracy, reliability or suitability of any community content. You agree that your use of any of this content is in accordance with SafetyCulture’s Terms and Conditions.

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The Food Project - Produce Best Practice Review

With SafetyCulture you can

Digitize team workflows

Reduce manual errors

Create and share inspection reports

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