Page 2 - CBI Produce

KEY RECEIVING TIPS

n Check the quality of the produce when it is delivered
n Move the produce to the correct storage area as quickly as possible
n Use FIFO (first in, first out) and rotate produce

ODOR SENSITIVITY
Some fruits and vegetables produce odor while some will absorb odor. You
should always store these separately.

Odor produced by: Will be absorbed by:
n Apples ............ Cabbage, Carrots, Celery, Meat, Eggs, Dairy
n Carrots ............ Celery
IT’S HARD TO n Onions (dry) ........ Apples, Celery, Pears
n Onions (green) ...... Grapes, Mushrooms
RESIST OUR n Pears ............. Cabbage, Carrots, Celery, Onions, Potatoes

FRESH PRODUCE n Potatoes ........... Apples, Pears
n Green peppers ...... Pineapples
n Citrus ............. Meat, Eggs, Dairy
From juicy peaches and vine-ripened tomatoes, to crispy
lettuce... no matter what produce you’re seeking, Cheney
Brothers is your source. ETHYLENE SENSITIVITY

Founded in 1925, we’ve become the leading supplier of fruits Some fruits and vegetables produce ethylene gas. Ethylene gas can cause
and vegetables in the Southeastern United States. We are the premature ripening of some items and will ruin others. It is best to store
complete source for all your produce needs. ethylene producing produce away from ethylene sensitive produce.

Over the years, we’ve established an extensive network of Produce that produce Ethylene:
carefully selected growers that allow us to provide you with n Apples n Honeydew Melons
incredible variety and quality, all at a competitive price. n Bananas (ripening) n Pears
Cheney Brothers offers: n Cantaloupe n Tomatoes

n Largest specialty produce program of any broadliner Produce that is sensitive to Ethylene:
n Fresh produce from all over the world n Bananas (unripe) n Lettuce
n Pre-cut vegetables, herbs and specialty items n Broccoli n Peppers
n Fantastic pricing due to our buying power n Cabbage n Squash
n Fast service, reliable deliveries 7 days a week n Carrots n Watermelon
n Small minimum orders n Cucumbers
n Professional produce specialists ready to assist you
n Guaranteed quality and freshness
USING PRE-CUT PROCESSED
INDEX PRODUCE

Pre-cut produce can save time and storage space, and provide a consistent
Page 1 - 2 Handling, Storage and Safety Information product at all times.
Page 3 - 4 Lettuce and Banana Guide
To improve shelf life, use the following guidelines:
Page 5 - 6 Tomato, Avocado, and Mushroom Guide n Move products daily to the cooler
Page 7 Micro Greens, Herbs, Artisan Lettuce, n Maintain FIFO (first in, first out) rotation
o
Specialty Items, & New Produce Information n Maintain a temperature of 34-36 F
n After opening, remove air and reseal remaining product in the
Page 8 - 14 Fruits & Tomatoes
original bag
Page 15 Juices & Drinks
To crispen processed produce:
Page 16- 30 Vegetables, Lettuce, Micros, Minis and More
n Open bag
Page 31 -32 Herbs, Spices, and Crystals n Run tepid water (70-90 F) into bag to cover product. Close bag
o
Page 33 Blooms, Leaves and More n Let set approximately 2 - 4 minutes
n Cut bottom of bag and drain water
Page 34 Nuts and Seeds
n Return product to cooler to chill
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