- Before handling any foods, wash your hands with soap and water. Dry with a paper towel.
- After removing and discarding the outer leaves of vegetables such as lettuce or cabbage, wash your hands again.
- Wash all fruits and vegetables thoroughly in running water that is safe to drink. Use a clean colander or clean sink. Do not use soap or detergent, as they may be absorbed into the food.
- Use running water to rinse the fruits and vegetables. Do not soak lettuce or cabbage leaves in a sink of water.
- Use a clean brush to scrub the outside of melons, potatoes, carrots and any other vegetables or fruit that have hard surfaces.
- Cut away any damaged or bruised areas as harmful bacteria can live in these areas.
- Wash, rinse and sanitize the knife, cutting boards and surfaces after slicing produce.
- Always place washed produce in a clean container.
- Store fresh fruits and vegetables in the refrigerator at 4℃ (40℉) within two hours of peeling or cutting. Discard the food if it is left at room temperature for two hours or more.
Last modified: February 19, 2020