Pinching and squeezing are unnecessary. Upon delivery, check cartons and containers for signs of insect infestation, and insect eggs. Taste fruits for wholesomeness by tasting. Never rely on appearance only. A fruit can look good and taste bad and vice-versa.
Fresh produce can show spoilage in a variety of ways.
Food service operators should learn to identify when produce is spoiled and when produce will spoil in a very short time. Purchase MAP foods only from approved suppliers. Be particularly careful when purchase fish products that have been packaged using the MAP they are prone to botulism. Reject packages that contain bubbles this may it may be a indication of micro-organism activity. Always follow the supplier's instructions for atmospheric requirements needed.