What are the pros and cons of fresh vs. frozen fruits?
Certain restaurants use more fresh fruit since they feel it adds to their reputation and menu. If food costs are not a significant factor, fresh fruit is often the top choice. Other operators prefer to use more frozen product to alleviate time and labor constraints. Frozen fruits also offer more consistency in cut and yield, plus they can be stored and “slacked out” over a set time period. What steps assure food safety? Operators should look for distributors who place a high priority on food safety, instituting proper cold chain management, dependable HACCP programs and effective traceability and recall procedures. It’s essential to maintain the safety and quality of fruits across all distribution channels. A program must evolve as we learn from recent events [i.e. the E.coli outbreak] and stay ahead of newly discovered risks.
