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Fruits

1. Receiving Fruit Deliveries

Inspect all fruit shipments for quality and freshness.

Check delivery temperatures to ensure proper handling.

Verify quantities against the purchase order.

Note any discrepancies or damaged items.

2. Storing Fruits

Store fruits at appropriate temperatures based on type (e.g., bananas at room temperature, berries in the refrigerator).

Use proper storage containers to avoid bruising (e.g., ventilated bins).

Label containers with delivery date and type of fruit.

Separate ethylene-producing fruits (like apples) from sensitive fruits (like strawberries).

3. Preparing Fruits for Service

Wash all fruits thoroughly before cutting or serving.

Cut fruits in a clean area using sanitized equipment.

Portion fruits appropriately for menu items or garnishes.

Store prepared fruits in covered containers, labeled with date.

4. Monitoring Fruit Freshness

Check stored fruits daily for signs of spoilage or overripeness.

Remove any damaged or spoiled fruit immediately to prevent cross-contamination.

Rotate stock using the FIFO (First In, First Out) method.

Document any fruits that are wasted or discarded.

5. Menu Planning and Usage

Plan menu items that utilize seasonal fruits to reduce waste.

Promote fruit-based dishes or specials to encourage use of inventory.

Monitor customer preferences and adjust fruit offerings accordingly.

Maintain a record of fruit usage for future inventory planning.

6. Training Staff

Train staff on proper fruit handling and storage techniques.

Educate staff on the importance of fruit freshness and quality.

Provide guidelines for preparing and presenting fruits in dishes.

Regularly review procedures to ensure compliance and safety.

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