Which method can help extend the shelf life of produce in a store?

Training staff on proper handling and storage techniques is crucial in extending the shelf life of produce in a store. When staff members are knowledgeable about the best practices for handling fruits and vegetables—such as maintaining appropriate temperature, humidity levels, and understanding the specific needs of different types of produce—they can significantly reduce spoilage and waste. Proper techniques include identifying the optimal storage conditions, preventing physical damage during handling, and ensuring cleanliness to avoid contamination.

This understanding allows staff to implement strategies like rotating stock, using First In, First Out (FIFO) methods, and monitoring for signs of spoilage more effectively. Educating the team on how to recognize ripeness and how certain produce may impact each other due to ethylene gas production can also lead to better inventory management and less waste.