Source: Floral Life
Photo Source: Unsplash,
• 4:06
Check your flower care and handling knowledge with the DOs and the DON’Ts of fresh cut flower care and handling checklist.
DOs
Disinfect all surfaces that the flowers are in contact with: tools, vases, containers, processing stations, counters, shelves, cooler walls, etc.
Always use flower food to process fresh cut flowers.
Cut stems with a sharp utensil.
Remove all foliage that would be below the water level in a vase.
Use a dosing unit that is properly calibrated, or hand mix the solution according to label instructions.
Store flowers in a 34-38°F (1-3°C) environment with a 75-85% humidity. Tropical flowers should be stored at 55-65°F (13-18°C).
Immediately remove flowers that show signs of diseases.
Keep temperature constant to avoid condensation on packaging.
Always give flower bunches enough breathing room in the buckets.
Rotate your fresh cut flower inventory using the FIFO method (first in, first out).
Always keep wet pack boxes upright.
Free float floral foam, imprint side up, until the foam is completely saturated.
Handle flowers with care to avoid physical damage.
Give your suppliers feedback when flowers do not meet vase life or performance expectations.
Check your floral displays several times daily to insure that bunches are in the solution.
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