As the weather warms, we start to get excited about fresh produce, with people starting their gardens and farmer’s markets popping up.
That said, chances are you’ll still purchase some of your produce at the grocery store and, as 2018 taught us, that can be risky. From tainted lettuce to sprouts, produce is an important part of food safety.
In 2015, the FDA enacted The Produce Safety Rule, which federally regulated standards for the production, harvest, and handling of fruits and veggies to prevent contamination that causes foodborne illness. This rule targets worker health, hygiene, training, water standards, equipment, tools, and building sanitation.
Despite this rule, people still get sick from produce, so it’s important to practice your produce safety.
Follow these tips when purchasing and preparing fresh produce to keep you and your family safe from possible foodborne illnesses.
When choosing fresh-cut produce, try to choose items that aren’t damaged or bruised. Also, choose items that are stored properly in coolers or surrounded by ice.
Once home and putting away your groceries, be sure to store food properly. Keep all produce, precut or otherwise, refrigerated at a temperature of 40°F or lower. Be sure to keep produce separate from raw meat and poultry.
When you’re ready to use your produce, make sure you’re washing the produce and countertops you’re using to prep them to prevent cross-contamination.
Even though it’s an important part, there is so much more to food safety than produce. Check out our Food Handler training to get more in-depth food safety information.
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