Retail Handling Best Practices
Potatoes are much easier to store and handle than many other types of produce. Properly stored, they can last for several months. Below are some best practices for retail potato handling:
- Know your Refrigerator: Create a map of your refrigerator noting the coldest and warmest spots. Potatoes do best when stored between 45 and 50 degrees.
- Rotate inventory on an First-In-First-Out (FIFO) basis. Make sure you place newer items in back so that you maintain proper rotation schedules.
- Clearly stack boxes so received-on dates are visible.
- Check produce as it arrives – note outages, shorts and spoilage. Remove any spoiled potatoes so that they don’t negatively impact the rest of the order.