Tips for Fresh Produce Safety

  • washing vegetablesMake sure fruits and vegetables do not touch surfaces exposed to raw meat or poultry.
  • Thoroughly wash fruits and vegetables under running water before cutting, cooking, or combining with other ingredients.
  • The water should be slightly warmer than the produce.
  • Take time to thoroughly wash uncut leafy greens, such as lettuce and spinach. Remove outer leaves and pull the greens completely apart; rinse thoroughly.
  • Many precut, bagged produce items (like lettuce) are pre-washed. If the package indicates the contents have been pre-washed, you can use the produce without further washing.
  • Even if you plan to peel produce before eating, it is still important to wash it first. Drying produce with a clean cloth towel or paper towel may further reduce bacteria that may be present.
  • Scrub firm produce, such as melons and cucumbers, with a clean produce brush. Refrigerate sliced melons, cut tomatoes, and cut leafy greens at 41° F or lower. These foods have been implicated in foodborne illness outbreaks and need refrigeration for safety.
  • Do not serve raw seed sprouts to high-risk populations. This would include elderly people, infants and preschool children, pregnant women, and anyone with a weakened immune system.
    For additional research-based, unbiased information on food safety, visit: www.iowafoodsafety.org

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