Spinach
Salad or flat-leaf Spinach is identified by its dark green, slightly oblong, spade leaf shape. Spinach leaves are tender, with a faintly bitter flavor. The plant is naturally rich in vitamins A and C, folate, calcium, and iron, which lead many people to regard spinach as a valuable addition to the human diet. Spinach can be eaten raw.

Storage
» Store in the coldest area of the walk-in cooler. Kitchen heat will cause yellowing
and wilting and moisture release almost immediately.
» Store in the original container and in the original sealed plastic bag to protect.
» Do not stack heavy objects on top of cases or allow crushing.
» Keep exposed product away from drafts from the cooler fan. Spinach is highly susceptible to dehydration damage.
» Spinach is extremely susceptible to ethylene damage. Store unprotected product away from ethylene producing fruits where possible. Ethylene damage will appear as yellowing.

Handling
» Follow good rotation practices, first shipments received should be used first.
» Spinach has an expected shelf life of 4-5 days.
» Do not place case or raw product on non-sanitized kitchen counter tops to prevent cross contamination.
» Limit the time the product is out of refrigeration, do not allow unused product to reach room temperature.

Preparation
» Prepare as needed. Try not to use product from the previous day.
» Rinse thoroughly prior to use.
» Store prepped product immediately into refrigeration (covered) upon completion of the prep.