Tips for Fresh Produce Safety Safe Handling of Raw Produce and Fresh-Squeezed Juices

Tips for Fresh Produce Safety

Safe Handling of Raw Produce and Fresh-Squeezed Juices

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.

·         Many precut, bagged produce items like lettuce are pre-washed. If the package indicates that the contents have been pre-washed, you can use the produce without further washing.

·         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

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