Tips for Fresh Produce Safety

Fresh Produce SafetyAdding more fruits and veggies to your family’s diet is a great way to celebrate National Nutrition Month.

Check out these helpful fresh produce safety tips to ensure you’re buying, storing and preparing food safely:

Buying Tips

  • Purchase produce that is not bruised or damaged.
  • When selecting fresh-cut produce – such as a half a watermelon or bagged salad greens – choose items that are
    refrigerated or surrounded by ice.
  • Bag fresh fruits and vegetables separately from meat, poultry and seafood products.
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Storage Tips

  • Store perishable fresh fruits and vegetables (like strawberries, lettuce, herbs, and mushrooms) in a clean refrigerator at a temperature of 40° F or below.
  • Refrigerate all produce that is purchased pre-cut or peeled.

Preparation Tips

  • Begin with clean hands. Wash your hands for 20 seconds with warm water and soap before and after preparing fresh produce.
  • Cut away any damaged or bruised areas on fresh fruits and vegetables. Produce that looks rotten should be discarded.
  • All produce should be thoroughly washed before eating. Wash fruits and vegetables under running water just before eating, cutting or cooking.
  • Many precut, bagged produce items like lettuce are pre-washed. If the package indicates that the contents have been pre-washed, you can use the produce without further washing.
  • Even if you plan to peel the produce before eating, it is still important to wash it first.
  • Washing fruits and vegetables with soap or detergent or using commercial produce washes is not recommended.
  • Scrub firm produce, such as melons and cucumbers, with a clean produce brush.
  • Drying produce with a clean cloth towel or paper towel may further reduce bacteria that may be present.

Produce Safety (FDA)
Tips and Q&As on buying, storing and preparing fresh produce.