While
the truck is present
- After
unloading the truck check that you have the
correct number of cases, the right product and
the right quantity. Take a quick look in the
boxes to check quality.
- Bad
product or 'shrinkage' of about 5% is normal.
Partial credit for cases with more than 5% shrinkage
can be requested from your Produce Sales Rep.
- Keep
produce out of the weather! When unloading on
very cold or very warm days, bring the produce
inside as soon as possible. Do not transport
produce in open vehicles. Produce should not
be subjected to temperatures over 65 or under
32 degrees.
Suggestion:
Spread a plastic tarp or shower curtain to set
the messier produce on as it comes off the truck.
Lettuce, broccoli, leeks and such can be distributed
on the tarp, keeping the leaves and water contained
and making clean up easier.
Distribution
- Look
over the produce invoice for products not shipped,
or short shipped. Make a note to track any discrepancies
during the distribution.
- Once
you begin handling the produce, be on the lookout
for damage or poor quality. 'Shrinkage' of about
5% is normal, and should be planned into your
pricing. Call for a credit only if the shrinkage
is more than 5%.
- Every
buying group develops a distribution procedure
that works well for them and the following method
is only one of many. Feel free to establish
your own.
- Start
by marking large grocery bags with members’
names or numbers. Arrange in logical order,
numerical or alphabetical. Start the distribution
with the sturdiest produce (i.e. potatoes, winter
squash). As common sense indicates, these items
are best at the bottom of the bag with the lighter
items such as mushrooms and greens on top. Work
through the produce order product by product.
Check the count in each case as you begin to
work with it. Compare the count with the total
on the distribution report for that item.
- If
you have more than you need you can: create
extra units for sale on your extras table, or
distribute the excess evenly among those who
have ordered the item, or find members who will
agree to take more.
- If
you have less than the amount you need you can:
decrease the quantity that everyone gets, or
'short ship' one or more members. Whatever your
solution, be sure to make notes so that members
will be billed correctly.
Suggestion:
Use FoodLink to print out order labels which can
be affixed to the proper bag as the produce is
distributed. This provides a record to everyone
of what went in the bag. Unused labels would indicate
an out of stock.
Recommended
supplies for a produce distribution:
- Accurate
scale
- Plastic
bags & twist ties
- Paper
for tracking discrepancies
- Tarp
or plastic sheet
- Paper
grocery bags
- Calculator
- Pens
or pencils
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