Produce Safety

Everything You Need to Know

You can take adequate steps to select, store, and prepare your produce to lower the chance you will suffer a foodborne illness. Here are tips from www.cfsan.fda.gov

Purchase safely

Purchase produce that is not bruised or damaged.
When selecting fresh-cut produce – choose only those items that are refrigerated or surrounded by ice.
Bag fresh fruits and vegetables separately from raw meat, poultry, and seafood products.

Store and handle safely

Perishable fresh fruits and vegetables can be best maintained by storing in a clean refrigerator at a temperature of 40° F or below.
All produce that is purchased pre-cut or peeled should be refrigerated to maintain both quality and safety.
Produce that looks rotten should be discarded.
All produce 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.

Drying produce with a clean paper towel may further reduce bacteria that may be present.
To reduce the risk of illness, do not eat raw sprouts.
Do not consume juice that is not pasteurized.
Many precut, bagged produce items like lettuce are prewashed. If so, it will be stated on the packaging.
As an extra measure of caution, you can wash the produce again just before you use it.
Source: foodandhealth.com