Keeping Your Food Safe

We all know the importance of washing our hands to stay healthy. But did you know that all fresh fruits and vegetables need to be washed just as thoroughly? Check out these steps that you can follow to ensure your fruits and veggies are clean and ready to enjoy!

CHECK

Check for cuts, bruises, or mold. These could be signs of bacteria growth. Buy fresh fruits and vegetables that are not bruised or damaged.

RINSE

Rinse all produce when you get home from the store and just before eating.

• Do not use soap or bleach to wash fresh fruits or vegetables. These products are not intended for consumption and the porous surface on fresh produce can absorb the ingredients in soap or bleach.
• Rinse all fruits and vegetables under running water, including those with skins or rinds that are not eaten. Firm-skinned fruits and vegetables should be rubbed by hand or scrubbed with a clean brush while rinsing under running tap water even if the peel will not be eaten. Dirt and bacteria can be transferred from the peel to the inside of the fruit as it is sliced or peeled.
• Packaged fruits and vegetables labeled "triple washed" or "ready to eat" should not be washed.
• Cut away any damaged or bruised areas before preparing or eating. Remove and discard outer leaves of lettuce.
• Dry fruits and vegetables with a clean cloth or paper towel.
• Wash canned products or prepacked individual containers before opening them to avoid harmful bacteria falling into food.

REFRIGERATE

Refrigerate all cut, peeled, or cooked fresh fruits and vegetables within two (2) hours of preparation. Keep refrigerated at or below 40 degrees Fahrenheit. Note that some fresh produce does not need to be refrigerated such as bananas, potatoes or avocados. Other produce such as apples, cucumbers and lettuce need refrigeration to lengthen its shelf life or to prevent rapid spoilage such as with berries and mushrooms. Discard cooked vegetables after three days and any cut produce that is left at room temperature for more than two hours. 

WASH YOUR HANDS

Wash your hands before handling, preparing or eating food and when feeding children or the elderly. Also, wash your hands when switching food preparation tasks such as working with raw meat or handling eggs and then cutting vegetables. Use two separate cutting boards, one for raw meats and the other for fruits and vegetables. Color-coded or two-sided cutting boards can help you remember. Avoid touching your hair or any other part of your body, other people, pets, or using the phone during food preparation.

TAKEOUT MEALS

Take out meals instead of eating out of the containers, plate your food for better portion control and sanitation. You can also save part of your meal for later. When ordering out, choose a restaurant that has a healthy children's menu. Remember, even if we are not cooking together or sitting together at the table, eating at the same time makes family meals a regular routine.

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