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Produce Safety University:Take-Home Training
for Professional Standards
Produce Quality and Condition
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Objectives
At the end of this training session, participants will be able to:1. Identify types of fresh produce:
• Quality Defects, and • Condition Defects.
2. Understand how quality and condition affect the safety and grade of fresh produce.
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U.S. Grade Standards
• Developed by the Agricultural Marketing Service (AMS)
• Describe measurable “quality” and “condition” characteristics of fresh produce
• Provide fair market trade for produce grown in the U.S.
• Updated periodically due to industry requests
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U.S. No. 1. Grade Standard for Blackberries
Firm, well colored, well developed and not overripe, free from caps (calyxes), mold and decay, and damage caused by dirt or other foreign matter, shriveling, moisture, disease, insects, mechanical, or other means.
No more than 10 % of the berries in any lot may fail to meet the requirements of this grade, including not more than 5 % for defects causing serious damage, and not more than 1 % for berries that are affected by mold or decay.
Source: www.ams.usda.gov/AMSv1.0/getfile?dDocName=STELPRDC5050347
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Why does grade matter?
• Provides specification with the language to get what you want
• Provides receiving staff the quality and condition descriptions on:• What produce to accept• What produce to reject
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Types of Defects
Quality DefectsPermanent or unchanging factors
Condition DefectsProgressive factors
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Quality Defects: Misshapen
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Quality Defects: Texture
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Quality Defects: Scars
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Quality Defects: Color
White shoulders on strawberries
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Quality Defects: Growth Cracks
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Condition Defects: Bruising
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Condition Defects: Sunken Discolored Areas (SDA)
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Condition Defects: Shriveling
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Condition Defects: Surface Discoloration
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Condition Defects: Decay
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Defects
• Quality and Condition CAN impact:–Produce Safety–Cost
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Training
• Does your delivery match your specifications?• Make Informed Complaints- request
replacement or reject as necessary
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Activity and Discussion
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