Tips for Fresh Produce Safety

Great tips from foodsafety.gov.....

Buying Tips

• Purchase produce that is not bruised or damaged.
• When selecting fresh-cut produce - such as a half a watermelon or bagged salad greens - choose items that are refrigerated or surrounded by ice.
• Bag fresh fruits and vegetables separately from meat, poultry and seafood products.

Storage Tips

• Store perishable fresh fruits and vegetables (like strawberries, lettuce, herbs, and mushrooms) in a clean refrigerator at a temperature of 40° F or below.   
• Refrigerate all produce that is purchased pre-cut or peeled.

Preparation Tips

• Begin with clean hands. Wash your hands for 20 seconds with warm water and soap before and after preparing fresh produce.
• Cut away any damaged or bruised areas on fresh fruits and vegetables. Produce that looks rotten should be discarded.
• All produce should be thoroughly washed before eating. Wash fruits and vegetables under running water just before eating, cutting or cooking.
• Even if you plan to peel the produce before eating, it is still important to wash it first.
• Washing fruits and vegetables with soap or detergent or using commercial produce washes is not recommended.
• Scrub firm produce, such as melons and cucumbers, with a clean produce brush.
• Drying produce with a clean cloth towel or paper towel may further reduce bacteria that may be present.

Produce Safety (FDA)