Quality BY JAMES M. DELPRINCE, PH.D., AIFD, PFCI, AAF CARE AND HANDLING 101: PREPARE FOR ARRIVAL


> Editor’s note: This is the first part of a series by James M. DelPrince, Ph.D., AIFD, PFCI, AAF, to help educate floral profes- sionals who handle flowers coming into and leaving the shop. What goes on behind the


“Employees Only” sign at the flower shop is critical to the business’s success. From the receipt of bulk flower ship- ments to the delivery of flowers to customers, the unsung heroes of the retail florist are those who process the flowers, clean the buckets, and deliver the flowers. They keep the behind- the-scenes portion of floral operations running smoothly and efficiently and have a major effect on the products sold, the reputation of the store, and building a returning customer base. With the globalization of the cut


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flower industry, flowers are now grown, harvested, and shipped around the world for use in floral designs. From farm to retail florist, each link in the chain must do its part to ensure flowers maintain the highest quality so customers can enjoy flowers for up to a week. The first step? Preparing and caring for flowers on arrival at the shop.


CARE AND HANDLING 101: PREPARE FOR ARRIVAL


Pre-Arrival Checklist


 Organize and clear the processing area of dirty buckets, vases, shipping boxes, and any other objects


 Make sure pretreatments and long-term flower food powders and/or concentrates are stocked


 Sanitize surfaces at each step in floral processing, from cutting tools and counters to buckets and containers


 Have buckets pre-filled with flower food solution and cooled in refrigeration


Stay on Schedule Working ahead of schedule saves time and money and makes receiving and processing incoming floral shipments effi- cient. First, be aware of your transporters’ delivery days and times to help your store prepare for flower shipments. Get in the habit of noting when your perishable materials are delivered to your shop, whether by a wholesaler or an express shipper. There will be some variation, but often there is uniformity in delivery times. Make time to organize and clear the processing area of dirty buckets, vases, shipping boxes, and any other extraneous objects that will slow down the floral processing progression. An unkempt pro- cessing area leads to frustration and the potential for safety issues. Be sure that pretreatments and


long-term flower food powders and/ or concentrates are stocked. The same is true for bucket sanitizers. Keep track of the shop’s chemicals inventory when processing and when the quantities are low, make a note in your phone or the store’s designated place for “please order” needs.


Basic Bucket Prep Buckets should be sanitized and ready for processing before flowers arrive. Never reuse a bucket until it has been disinfected. Clean buckets are crucial to the longevity of cut flowers to avoid


56 FLORAL MANAGEMENT | July/August 2023 | WWW.SAFNOW.ORG


the introduction of pathogens. Flowers require sanitized surfaces at each step in floral processing, from cutting tools to buckets and containers. Think of this practice as those in health care; the skillful effort of a health-care worker is ruined if a wound is dressed using an infected bandage. In floristry, the artistry of a well-designed arrangement is deval- ued if the flowers used do not last. If space permits, it is a good idea to


have buckets pre-filled with flower food solution. This helps to speed up flower hydration and make processing more efficient. Remember, flowers and foliage only need a few inches of prepared solu- tion in each bucket. The best scenario is to mix the solution and allow it to cool in refrigeration prior to cut flower hydration. This way, the carbohydrates are available for stem uptake, and the solution will move slowly into and throughout the flower, providing uniform hydration. Floral processing is arguably one of


the most important jobs in a flower shop because it goes a long way to preserve flower quality. It is important to estab- lish standard operating procedures that ensure your shop is set up to handle incoming flowers quickly and efficiently to maintain their quality.


James M. DelPrince, Ph.D., AIFD, PFCI, AAF, is an associate extension professor at Mississippi State University.


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