Do not judge cold-stored potatoes by appearance alone. Link lot, storage history and the buyer's frying criteria.
Link lot, variety, intended use and storage records. Test frying potatoes using the buyer's sample preparation and colour acceptance criteria, and tie the result to the lot. Follow supplier specifications for storage and quality decisions rather than applying one temperature to every potato.
Potato storage and frying performance can vary by variety, lot and intended use. Do not merge incoming sacks into common stock without these details.
Agree storage requirements, lot identity and sample-frying method with the supplier and buyer. Record the sample result, acceptance criterion and decision owner.
If colour or quality is questioned, review the same lot's storage history and retained sample. Do not apply one temperature to every lot.
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