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• 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.






• 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.




• Refrigerate all cut, peeled or cooked fresh fruits and vegetables within two hours of preparing. #FoodSafety









Throw away:

• 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.