Six Steps To Safer Fruits And Vegetables

With the increase of food borne illness associated with fruits and vegetables over the past few years—like the bagged spinach E. coli scare—knowing how to properly handle produce is very important. Fresh fruits and vegetables may come in contact with harmful bacteria in soil or water during the growing process, or during storage or preparation.

Protect yourself and your family by following these six steps from The Partnership for Food Safety Education:

1) Check. Check to make sure the fresh produce you buy is not bruised or damaged. If you buy pre-cut items, make sure they have been refrigerated.

2) Clean. Wash your hands and clean all surfaces and tools that will come in contact with produce while you are preparing it. Rinse fruits and vegetables in tap water and scrub firm-skin items with a vegetable brush.

3) Separate. Separate produce from household chemicals and raw meat, both in your grocery bags and at home.

4) Cook. Cook or throw away fruits and vegetables that have come in contact with raw meat or its juices.

5) Chill. Refrigerate all cut, peeled, or cooked fruits and vegetables within two hours.

6) Throw away. Throw away fruits and vegetables that have not been refrigerated within two hours and pieces of items that are bruised or damaged. Also dispose of produce that has come in contact with raw meat if you do not intend to cook it.

If you’re not sure if certain produce items in your home are safe to eat, remember this motto from The Partnership for Food Safety Education: “If in doubt, throw it out!”