fruit and vegetables while taking steps to avoid foodborne illness.
At the store or market:
- Choose produce that isn’t bruised or damaged
- Keep pre-cut fruit and vegetables cold by choosing produce that is refrigerated or kept on ice
- Separate fruits and vegetables from raw meat, poultry and seafood in both your shopping cart and in your grocery bags
At home:
- Wash your hands, kitchen utensils and food preparation surfaces, including chopping boards and countertops, before and after preparing fruits and vegetables
- Clean fruits and vegetables before eating, cutting or cooking, unless the package says the contents have been washed –
- Wash or scrub fruits and vegetables under running water—even if you do not plan to eat the peeling. Germs on the peeling or skin can get inside fruits and vegetables when you cut them
- Washing fruits and vegetables with soap, detergent or commercial produce wash is not recommended. Do not use bleach solutions or other disinfecting products on food
- Cut away any damaged or bruised areas before preparing or eating
- Dry fruit or vegetables with a clean paper towel
- Keep fruits and vegetables separate from raw foods that come from animals, such as meat, poultry and seafood
- Refrigerate fruits and vegetables within two hours after you cut, peel or cook them (or one hour if the outside temperature is 90 degrees or warmer). Chill them at 40 degrees Fahrenheit or colder in a clean container.