Leafy greens are the most perishable items in a kitchen. Storing them well protects dish quality and cuts cost.
When receiving
- Check right away: no bruised or soggy leaves, no odd smell.
- Move into the chiller as soon as possible.
In the chiller
- Avoid standing water on leaves – wet leaves rot faster.
- Use ventilated boxes and do not stack too heavily.
- Keep away from ripe fruit such as bananas and apples, which make greens wilt and yellow faster.
- First in, first out (FIFO). Label boxes with the receiving date.
Order smart
Order daily in the right amounts instead of stocking for days. Pre-prepared greens cut to your spec save time and reduce waste.
