Food Safety

PRODUCE SAFETY

In light of recent outbreaks, FDA continues to emphasize consumer advice to reduce the risk of foodborne illness, including Salmonella-related illness, from fresh produce:

Buying Tips for Fresh Produce

  • Purchase produce that is not bruised or damaged.
  • When selecting fresh cut produce – such as a half a watermelon or bagged mixed salad greens – choose only those items that are refrigerated or surrounded by ice.
  • Bag fresh fruits and vegetables separately from meat, poultry and seafood products when packing them to take home from the market.

 Storage Tips for Fresh Produce

  • Certain perishable fresh fruits and vegetables (like strawberries, lettuce, herbs, and mushrooms) can be best maintained by storing in a clean refrigerator at a temperature of 40o F or below.
  • All produce that is purchased pre-cut or peeled should be refrigerated within two hours to maintain both quality and safety.
  • Keep your refrigerator set at 40o F or below. Use a refrigerator thermometer to check.

 Preparation Tips for Fresh Produce

  • Many pre-cut, bagged produce items like lettuce are pre-washed. If so, it will be stated on the packaging. This pre-washed, bagged produce can be used without further washing.
  • As an extra measure of caution, you can wash the produce again just before you use it. Pre-cut or pre-washed produce in open bags should be washed before using.
  • 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 before preparing and/or eating. Produce that looks rotten should be discarded.
  • All unpackaged fruits and vegetables, as well as those packaged and not marked pre-washed, should be thoroughly washed before eating. This includes produce grown conventionally or organically at home, or produce that is purchased from a grocery store or farmer's market. 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 clean produce brush.
  • Drying produce with a clean cloth towel or paper towel may further reduce bacteria that may be present.

 Separate for Safety

  • Wash cutting boards, dishes, utensils and counter tops with hot water and soap between the preparation of raw meat, poultry and seafood products and the preparation of produce that will not be cooked.
  • For added protection, kitchen sanitizers can be used on cutting boards and counter tops periodically. Try a solution of one teaspoon of chlorine bleach to one quart of water.
  • If you use plastic or other non-porous cutting boards, run them through the dishwasher after use.