How to properly wash fresh fruits and vegetables

Fact Sheet Adobe Portable Document Format (PDF)25KB
  1. Before handling any foods, wash your hands with soap and water. Dry with a paper towel.
  2. After removing and discarding the outer leaves of vegetables such as lettuce or cabbage, wash your hands again.
  3. Wash all fruits and vegetables thoroughly in running water that is safe to drink. Use a clean colander or clean sink. Do not use soap or detergent, as they may be absorbed into  the food.
  4. Use running water to rinse the fruits and vegetables. Do not soak lettuce or cabbage leaves in a sink of water.
  5. Use a clean brush to scrub the outside of melons, potatoes, carrots and any other vegetables or fruit that have hard surfaces.
  6. Cut away any damaged or bruised areas as harmful bacteria can live in these areas.
  7. Wash, rinse and sanitize the knife, cutting boards and surfaces after slicing produce.
  8. Always place washed produce in a clean container.
  9. Store fresh fruits and vegetables in the refrigerator at 4°C (40°F) within 2 hours of peeling or cutting. Discard the food if it is left at room temperature for 2 hours or more.

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