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Handling Fresh Produce

While fresh fruits and vegetables are essential for a nutritious diet, they need to be handled properly to avoid potential bacteria or illness. These simple steps can ensure your produce remains fresh and healthy.

Buying Produce

    • Make sure pre-cut produce is refrigerated or surrounded by ice.
    • Choose fruits and vegetables without bruises, cuts and obvious damage.
    • Bag fresh fruits and vegetables separately from raw, unfrozen meats, poultry and pork.

Preparing Produce

    • Always wash hands before handling fresh produce.
    • Rinse all produce thoroughly (including “pre-washed” produce) under running water before use.
    • Wash the exterior of melons before cutting, as well as produce being peeled (such as cucumbers). Dry with a clean paper towel.
    • Use a salad spinner to rinse and dry lettuces, greens and herbs.
    • Remove all damaged areas on produce before using. If produce looks or smells rotten, throw it away immediately.
    • Thoroughly wash all cutting boards, utensils, dishes and countertop surfaces used to prepare meats before reusing them for produce served raw.

Storing Produce

    • Refrigerate all produce that has been pre-cut or peeled.
    • Store perishable fresh fruits and vegetables (such as strawberries, peaches and greens) in your refrigerator.
    • If bagging cut produce, add a paper towel to the bag to absorb excess moisture.

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