Fruits and vegetables are an important part of a healthy diet. Like any raw fresh foods, naturally occurring bacteria in fresh fruits and vegetables can cause food poisoning. Follow these safe handling tips to consistently protect yourself and your family when you enjoy fresh produce and fresh-squeezed fruit and vegetable juices.
Download the Produce Pro one-page consumer fact sheet.
BAC Fighters
Tasteless, colorless and odorless—some microorganisms found in raw fresh foods, including fresh fruits and vegetables, can cause food poisoning. Food poisoning disproportionately affects our most vulnerable populations—including young children, older adults, pregnant women and people with weakened immune systems. There are simple things consumers can do at home to reduce the risk of food poisoning linked to fresh fruits and vegetables.
Please use this colorful and approachable system of FREE materials to help you teach smart produce-handling practices that make everyone a ProducePro.
Retailers
We enjoy one of the safest supplies of fresh produce in the world. But that doesn’t mean there aren’t risks. Eating contaminated produce (or fruit and vegetable juices made from contaminated produce) can lead to food poisoning. Educate customers to become ProducePros and give them the knowledge they need to consistently practice basic safe handling and hand hygiene when preparing fresh produce at home.
From helpful handouts to simple signage, discover a wealth of tools for your customers that you can add your store logo to!
Brochures and Handouts
Downloadable Graphics
In Store Signage
Online Article Post an online article to help your customers handle produce like the pros.
Store Sign/Flyer This download is perfect for in-store signage or used as a flyer. You can add your own logo and store url to it.
Kids’ Take Home Activity Kids can be ProducePros too with this fun activity.
Recipe Card Template This customizable template lets you type in your favorite recipe and then save, print, or share online!
Produce Protips These quick tips can be printed on anything – including receipts and magnets. They’re also great for social media sharing.
Powerpoint Presentations
Social Media Content
- Check Produce for signs of cuts or bruising where harmful bacteria can breed! #FoodSafety
- #ProducePro Tip: Only buy pre-cut fruits and vegetables—like packaged salads and sliced melons—that are refrigerated or on ice. #FoodSafety
- Don’t forget to wash your hands with warm water and soap for at least 20 seconds before and after handling fresh fruits and vegetables. #FoodSafety
- Remember, prevent contamination when preparing produce by keeping hands, surfaces, and utensils clean.
- Refrigerate all cut, peeled or cooked fresh fruits and vegetables within two hours of preparing. #FoodSafety
- Just before use, rinse the fruits and vegetables you plan to eat—including those with skins or rinds that are not eaten—under running water.
- Did you know you have to wash produce with skins or rinds even if you peel it off before eating? #FoodSafety
- Rub firm-skin fruits and vegetables by hand or scrub with a clean brush while rinsing under running tap water. #FoodSafety
- ProducePro Tip: DO NOT use soap or bleach to wash fresh fruits or vegetables. These products are not intended for consumption. #FoodSafety
- In your shopping cart and in bags at checkout, separate fresh fruits and vegetables from household chemicals and raw meat, poultry, seafood and eggs.
- Keep fresh fruits and vegetables separate from raw meat, poultry, seafood and eggs in your refrigerator. #FoodSafety
- When preparing food, keep fresh fruits and vegetables separate from raw meat, poultry, seafood and eggs. Do not use the same cutting board or utensils without cleaning with hot water and soap before and after preparing fresh fruits and vegetables
- Throw away fresh produce that has touched raw meat, poultry, seafood or eggs, or if it hasn’t been refrigerated within two hours of cutting, peeling or cooking.
- Throw away bruised or damaged portions of produce. #FoodSafety
- If in doubt, THROW IT OUT! #FoodSafety #ProducePro
Did you know that bruises or cuts on produce could make produce more susceptible to bacteria? Follow the ProducePro six safe-handling practices to keep your fruits and veggies fresh and healthy!
ProducePro Tip: Temperatures between 40°F and 140°F are considered the “Danger Zone” in which bacteria on food can double in as little as twenty minutes. So make sure to keep cut or cooked produce at a safe temperature.