Process

We begin our Fresh Cuts process by selecting from the same first-rate produce we buy and sell everyday. We do not use "B" grade produce for Fresh Cuts. The same standards that apply to our regular inventory of produce apply to the produce we cut and prep.

Prepping begins at 7:00am each day in our Fresh Cuts facility. This facility is totally refrigerated and sectioned off from all other areas in our main facility. Workers are fully dressed for prepping work with hats, gloves, white coats (and thermal vests underneath!)

All produce is washed in a sanitizing solution that is monitored throughout the day for proper PH balance & PPM of sanitizing solution. This cleansing phase kills harmful pathogens. Produce is then spun dry in centrifugal dryers. Once the processing of an item is complete, the room is completely washed down. Work tables, knives and cutting boards are then sanitized, gloves are changed and processing of a new item begins - all done to reduce the risk of cross-contamination and give the consumer the greatest shelf life possible. Finally, items are weighed, packed and passed through a metal detector before they are delivered.

All Fresh Cuts are prepared to order. We keep no Fresh Cut inventory. Orders are kept refrigerated until the following day and the cold chain is strictly maintained right through the moment of delivery. While produce delivered this promptly usually has a shelf life of several days, most kitchens use their fresh cuts immediately.

Our standard selection includes some 400 cuts and we also do custom cuts. Order heart-shaped produce for Valentine's Day. Seasonal color palettes can also be created with Baldor Fresh Cuts. For example, pepper strips can be predominantly orange in Autumn, red & yellow in Summer. Describe your individual needs, and we will do our best to accommodate them.