Selecting and Storing Fresh Veggies

June 16th is Fresh Veggies Day, so it’s the perfect time to learn about selecting and storing your vegetables. As a restaurant owner, it’s important to make sure that your vegetables are properly cared for, but even more so, chosen. Because we care about your business, your restaurant, and obviously your equipment, here are a few hints to help.

Choose Produce Carefully

When getting high quality produce, the key is to make sure that you come back with pieces that aren’t damaged or bad. No amount of storage will make a difference if the produce is too far gone.

Need to Stock Up?

If you’re buying bulk, plan on grabbing the root vegetables. These are notorious for lasting long and staying fresh. Wanna keep it longer? Try separating the greens from carrots or beets to help keep them from pulling moisture.

Getting Greens?

Lettuces are fragile, but kale and collards will last longer. Especially when you take the rubber band and plastic bag to give it room to breathe. Other options that keep well are radicchio and endive if kept in a crisper drawer can last for around a week, generally.

Care for Herbs

Herbs are pretty delicate items of produce, but rosemary and thyme are the sturdiest to choose from. Proper storage is really key, but they also last longer if you roll them up in a damp paper towel and place the bundle in a resealable plastic bag. 

Aim for Longer Lasting Fruits

Citrus and apples can hand out in the fridge for several weeks at least, so if your restaurant needs to keep fruits on hand, these are great options. The key is to make sure that you don't choose any that are bad - one bad apple will really spoil the bunch.

A Few More Tips

  • Remove packaging before putting the produce on the shelves or in a fridge because it could be contaminated
  • Repackaged product into containers made of easily washable materials
  • Check daily for signs of spoilage and remove already spoiled pieces
  • Check freshness daily and remove parts of green vegetables and turn yellow

Storing in a Refrigerator?

  • Store it immediately after it is received
  • Keep an eye on the refrigerator temperature
  • Remove the packaging before storing
  • Do not clutter the fridge to help maintain air circulation
  • Separate meat from produce
  • If the refrigerator brakes, check all the food and the temperature. If the food is still usable, transfer it into another unit, if not safely remove it. Of course, finally, call Fast Fix LLC. One call does it all when you need to have commercial kitchen equipment repaired in Missouri.

Is Your Refrigerator Running?

The old prank call ... but it's really an important question when you own a restaurant. Fast Fix LLC does not prank call, but it is true, one call does it all. Our team is ready to assist when you run into maintenance issues, breakdowns, and more. Visit our website to learn more about our services, or give us a call at the number below. We look forward to servicing you and your company.

Fast Fix LLC. Restaurant Equipment Service & Repair - 

One Call Does It All! 

Fast Fix LLC. Restaurant Services
3362 State Road JJ
Kingdom City, MO 65262

Columbia: 573-544-0456
St. Louis: 636-327-8349


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