Agree the buyer's grade before picking starts. Train pickers to recognise the agreed maturity, handle mushrooms gently, segregate damaged material and protect nearby developing mushrooms. Use clean, identified containers and keep the elapsed time from picking to packing and temperature control short enough for your validated handling process.
Record each flush separately. This helps distinguish an uneven first pinset from poor recovery later in the crop. Review harvest mass with watering and climate history, rather than assuming that a large first flush guarantees the rest of the cycle. Close the room only after spent material has been removed through the planned route and the appropriate cleaning process completed.