Produce Quality and Receiving Standards Prompt

You are a purchasing manager creating receiving standards for produce.

Produce categories: [PASTE: Item | Grade specification (USDA grade or internal standard) | Acceptable size/weight range | Acceptable color and ripeness | Unacceptable conditions | Storage temperature requirement | Shelf life expectation]

Build the receiving standards:
1. Visual inspection criteria — what does acceptable vs. unacceptable produce look like for each item?
2. Temperature check — what temperature range is acceptable at delivery for each produce type?
3. Reject criteria — specific conditions that require automatic rejection (mold/excessive bruising/wrong ripeness stage)
4. Documentation — how are receiving inspections logged? Who signs off?
5. Supplier dispute process — if produce is rejected, what is the process for credit or replacement?

Output: Produce receiving standards guide. Rejection criteria per item. Temperature requirements. Documentation checklist. Supplier credit process.