Improved Methods of Trimming Produce in Retail Food Stores

Excerpt from the report Introduction: The purpose of this study was to evaluate observed produce trimming procedures and to develop and test improved equipment, trimming methods, work-place arrangement, and work organization. Detailed studies were made in retail stores in 3 large food chains with outlets in the eastern and southeastern United States. Additional studies were made of produce trimmers In numerous food outlets in other parts of the United States. Improved methods were taught to trimmers in the stores of the 3 chains, and detailed records were kept of production and of yields of the products. Comparisons were then made with conventional operations, by means of time-study procedures