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Instructions
Complete the check before 10 am.
Always wash your hands before starting the Fresh Check.
Take the inbounding cart, place two IFCO boxes on it and go to the shelf of the first product to be checked.
Start the check by going to HubOne app > "Inventory" tab > Fresh Checks. Then scan the shelf with your Zebra. While checking the products, you can store the Zebra in your holster.
Inspect each product by sight, smell and careful touch to detect poor quality. Tips:
Balance the customer satisfaction with our waste rate when sorting out the products.
If you are unsure about what to discard, put yourself in the customer's perspective. If you wouldn't be satisfied with an item, sort it out.
Find out more about it under the dropdown “What do saleable fruit and vegetables look like?”
Poor quality can be caused by pressure marks, mold, stains, discoloration or tears.
Be aware that different products vary in the degree of their quality defects. Some products (e.g., avocados, passion fruit) may have natural defects that do not affect quality or taste. Other products, on the other hand (e.g. apples), should look basically flawless.
In the app, outbound any products that do not meet our quality standards using one of the three options ("Too Good To Go", "Product Expired" or "Product Damaged"):
Select the "Rescue Bag" option if the products have slight defects that make us not want to sell them to our customers anymore, but they are basically still good enough not to end up in the trash.
If the products have severe defects such as mold or severe odor, please book them out using the "Product Expired" option.
Press "Confirm Amount" to finish the Fresh Check, even if there was no product added.
Place all outbound products in your inbounding cart and distribute them between an IFCO box for Too Good To Go and one for expired products.
Repeat this process until all checks have been processed in HubOne app.
Finally, prepare all products you have outbound via Too Good To Go for later sale on the TGTG app and throw away all expired products you have outbound via "Product Expired".
Wash your hands again when you have completed the process.
In the event that you give away the products for donation, sort them into a separate third box.
Products that are donated should always be booked out via the "Product Expired" option.
What do saleable fruit and vegetables look like?
Guidelines for fruits and vegetables
Fruits and vegetables should have the following characteristics to be saleable:
As plump as possible;
Free from:
Damage;
Mold;
Excess moisture;
Overripe;
Fresh and colorful.
Example of fruit: pineapple
A sellable pineapple has the following characteristics:
A mixture of yellow and green colors;
Rich, green crown or slightly longer, with very little damage;
Free of mold.
An unsellable pineapple has the following characteristics:
Traces of mold on the crown or on the bottom of the fruit itself.
Example of vegetables: lettuce
A sellable head of lettuce has the following characteristics:
No physical damage;
No tears;
No mold;
Slight oxidation, if any.
An unsellable head of lettuce exhibits the following characteristics:
Signs of mold;
Watery.
FAQ
See more about outbounding here.
Not sure if a product is still fresh?
When in doubt, ask the Shift Lead for help.
Check this video for more information:
Why are Fresh checks only triggered for certain fruits and vegetables?
Fresh checks are triggered for fruits and vegetables with a shelf life of less than 35 days. See the conditions for the triggers and frequency below:
Conditions | Check frequency |
Shelf life of 5 days or less | Daily |
Shelf life between 6-10 days | 3 times a week |
Shelf life between 11-35 days | 2 times a week |
Why is it important?
The goal of the Fresh Check is to ensure that all fruit and vegetable products sold are fresh, of good quality and free of damage to ensure optimal customer satisfaction.
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