Fresh cut fruit packing app:

Fresh cut fruit Packing App for packers of fresh cut snacks, convenience meals, and other fresh produce value added goods.

View Fresh Cut Packing App Specifications.

Complete fresh cut fruit packaging solutions from Producepak manage the entire fresh cut process from delivery of the fruit, storage, wash, cut, packing, through to post sales analysis and traceability. 

Producepak empowers your fresh cut business to rapidly prepare and package fresh cut products with minimum waste and maximum packing efficiency. 

Producepak offers complete fruit packaging solutions, that manage all fresh cut processes from shakers, triangular trays, and buckets to easy packs in different sizes.

Producepak takes full ownership of your packaging process, from weighing and, if necessary, mixing the fruit until it is neatly packaged.  Your cut fruit is weighed with exceptional accuracy and Producepak integrates with weigh scales.  

Designing your complete solution fresh cut fruit solution:
With Producepak, you will find a total solution that leaves nothing to be desired and fulfills all packing requirements for fresh product. With years of experience, Producepak is able to design a complete fresh cut packaging solution, which packages fruit quickly and efficiently and gathers multiple data points to feed dashboards that gives managers extremely useful K.P.I.'s for perpetual business improvement processes. 

Fresh cut fruit   packing app helps food service companies ensure traceability and accurate filling of every customer order, with correct quality and quantity.

The Producepak fresh cut solution guarantees 100% accurate traceability of all fresh value added products by tracking all batch inputs, and precisely to whom each trade unit is sold.  This allows full traceability even when a batch has inputs from multiple fresh produce suppliers and suppliers of packaging or other ingredients.  

Production teams are guided through the wash, sort, cut / chop / dice / puree etc processes all the way to the packaging and storage of the fresh cut or value added product.  This process ensures accurate packing and minimal waste in the production process.  Every order is filled with precision, no over or under-pack!

Preparation for Processing

Appropriate preprocessing of incoming produce can help minimise microbial, chemical, and physical hazards. We recommend that fresh-cut produce processors consider the following activities to help minimise microbial, chemical, and physical hazards in in-coming produce:

Inspecting fresh produce throughout the processing stream for field contaminants that may not have been noticed during the incoming produce inspection

Removing from the processing stream damaged or decomposed produce, extraneous matter, and produce that appears to be contaminated by animal faeces, fuel, machine grease, or oil

Removing as much dirt as possible from incoming produce

We recommend, when appropriate, washing incoming Raw Agricultural Commodities (RACs) prior to further processing (such as cutting or chopping) to reduce the overall potential for microbial contamination from the surface of intact fruits and vegetables.

Fresh cut fruit packing App manages stock rotation and ensures accuracy of every order with managed dispatch processes.

Producepak enforces First In - First Out stock rotation during all dispatch processes ensuring minimal fresh cut waste, and maximum customer satisfaction. 

Producepak guides users to the exact location to find the oldest product that matches the current order, provides alerts if the wrong product is picked up, and allows easy building of new pallets for orders that have complicated requirements.  

Producepak Precooling and Cold Storage
Sanitary cold storage of RACs and fresh-cut produce is important to reduce the risk of microbial contamination and potential for subsequent growth. However, most current temperature recommendations for both whole and fresh produce are based on temperatures that maintain quality attribute. Although we recognise that more research needs to be done to identify the types of whole and fresh-cut produce that will support the growth of human pathogens and the temperatures at which this pathogen growth will occur, certain practices can reduce the potential for pathogen growth and contamination during precooling and cold storage. We recommend the following practices to reduce this risk:

Holding RACs and fresh-cut produce at appropriate cold storage temperatures to reduce the potential for microbial growth

Preventing condensate and defrost water from evaporator-type cooling systems (e.g., vacuum cooling, cold storage) from dripping onto fresh and fresh-cut produce

Designing and maintaining forced air cooling to avoid contaminating fresh produce

Washing Fresh-cut Produce: Post-processing Controls
Final washing of fresh produce after cutting, slicing, shredding, and similar fresh-cut processes helps remove some of the cellular fluids that could serve as nutrients for microbial growth. Monitoring the quality of water used in such operations and replacing it at an appropriate frequency as indicated by such monitoring may help prevent the build-up of organic material in the water and reduce or prevent cross-contamination of processed produce. We have the following additional recommendations for use after the final wash of processed produce:

Where appropriate for the product, removing as much excess water as possible from processed produce through draining methods such as spin-drying

Keeping containers used to hold produce (e.g., spin baskets) from direct contact with the floor and away from containers that have had direct contact with the floor (e.g., in cold storage)