Which of the following is part of the procedure for opening the department in produce management?

The procedure for opening the produce department includes checking temperatures, which is crucial for maintaining product quality and safety. Fresh produce is highly sensitive to temperature changes, and improper storage can lead to spoilage or foodborne illnesses. Therefore, ensuring that refrigeration systems are functioning correctly and that all produce is stored at the appropriate temperatures is a critical step in the opening process. This practice not only helps preserve the freshness of the product but also complies with health regulations, thereby ensuring customer safety and satisfaction.

While checking inventory reports, scheduling employee shifts, and creating signage for promotions are important aspects of overall department management, they do not specifically pertain to the immediate concerns of product freshness and safety that come into play when opening the department. Thus, checking temperatures is the vital process that directly impacts the produce's quality upon opening the department.