Fruits/Vegetable Storage
Microbiological hazards in fruit and vegetable storage include pest/insect infestation and accelerated spoilage caused by heat and moisture. Another potential hazard are large quantities of soil found on root vegetables which they or their packaging may bring into the premises.
Control Measures include:
- Pre-washed vegetables should be stored separately.
- Must be clean, well ventilated with good lighting and pest-proofed
- Outer packaging should be removed
- Fruit and vegetables in storage must be inspected regularly.
- Discard fruits and vegetables that shows sign of spoilage.
- Must be stored on suitable shelving to ensure good air circulation.
- Bananas may not be stored in the refrigerator as the peel may turn dark.