When retailers give fresh-cut produce a cool reception, the bagged salads don't wilt. Instead, these temperature-sensitive products thrive, in environments of 34 to 38 degrees Fahrenheit, and more retailers are putting in equipment that allows them to give fresh cuts the big chill. Nonetheless, there remains a large number of retailers who don't maintain their fresh-cut produce at optimum temperatures. At best, they risk spoilage, shrink and lost sales from dissatisfied customers. At ...
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