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An operating guide for food co-ops
Ordering
- Orders must be received at least 2 days before delivery
- Orders can be phoned, faxed or emailed. Our on-line order system is currently only available to members of staff at certain locations.
- Any amendments to an order should be made as soon as possible and at least 1 day before delivery.
- A receipt of order can be requested if email is used to place the order. Phone messages can also be replied to if requested.
Payment
- Payment should be made to the driver on receipt of produce unless other arrangements have been made previously.
Delivery
- The correct quantity of produce to fullfill the order shall be delivered to the venue plus a small amount extra in case of any damage.
- We take the greatest care when handling the produce and ensure the packaging protects the produce during transit.
- The delivery time is pre-determined and we shall be with you within a half hour window to accommodate delays on the roads, bad weather etc.
- In the event this window shall be exceeded the driver will attempt to notify the venue and advise an estimated time of arrival.
- On delivery of loose produce we shall supply a breakdown of what is to go into the different bags for the volunteers
Packing Bags
- It may seem obvious but it is important to pack the heaviest and dirtiest items first so broccoli is not crushed/bruised by turnip for example or strawberries by melon.
- Each food co-op has its' own way of doing things but care must be taken at all times whichever way you pack to ensure the continuing quality of the produce. Apart from putting the heavy items in first care should be taken putting in softer items like pears and plums, peaches and nectarines. This also applies to vegetable produce too, with broccoli and cauliflowers the obvious items likely to sustain damage due to inappropriate handling.
- Once the bags are packed they really need to be placed carefully in the coolest place possible and distributed at the earliest opportunity.
- We do supply the bags but if the venue feels it needs to double up the bags these must be sourced elsewhere.
- If the produce is to stand for any length of time before packing it must be kept in appropriate conditions. Any green vegetables or salads can wilt in a heated room and significantly reduce the quality of the produce. Conversely bananas kept at lower than 14 degrees Centigrade will soon discolour and go soft.
- The above problems are multiplied if left after bagging and so ideally to ensure continuity of freshness, produce should be bagged as soon after delivery as possible (within the hour) and distributed to the members (or be available for collection) as soon as is realistically possible.
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