Person washing leafy greens.

Produce clerks must be familiar with key operations such as crisping, trimming, shrink control and cleaning and sanitation which extends produce shelf life and ensures optimal freshness.

A produce clerk must exercise these abilities to guarantee that the consumer have access to the freshest, safest, and highest-quality goods.

This course has the following objectives:

  • Recall the importance of the backroom and its role in produce department operations.
  • Relate how the backroom is where produce is received, stored, prepared, and maintained.
  • Describe how to correctly crisp and trim produce.
  • Discuss the meaning of “shrink” and how to reduce it in the produce department.

Course Duration: 20m

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