• In The News
  • Media Kit
  • Speaking Engagements
  • Advertise
  • Disclosure
  • Contact

Sara's House

Farm to table to you

  • Home
  • About
  • Our Farm
  • Blog
    • Agriculture
      • Food Topics
    • Family Farms
      • Cattle
      • Crops
        • Planting
        • Harvest
      • Garden
    • Family
      • Holiday
    • Sara Says…
      • DIY
      • Featured Articles
      • Health and Fitness
      • Monthly Recaps
      • Sara’s Weekly Findings
      • Travel
      • Wordless Wednesday
      • Write 31 Day Challenge
  • Recipe Index
    • Baked Goods
    • Breakfast
    • Canning and Freezing
    • Dessert
    • Main Dishes
    • Sides Dishes
    • Soups and Salads
    • Starters

Food Safety Tips Part 3-Handling Fresh Produce

July 16, 2013 By Sara

Hello!  I’m back for Part 3-Handling Fresh Produce in the Food Safety Tips series.  Part 1 was about handling food properly and Part 2 was on handling meats and poultry correctly.  Now this post is going to get specific about fruits and vegetables.  

As I mentioned in Part 1 and 2, CommonGround has put together this nice little booklet called “5-Second Rules for Keeping Food Safe” that informs readers about all aspects of food safety.  It has information complied from the U.S. Department of Agriculture (USDA’s) Food Safety and Inspection Services (FSIS), the Food Safety Working Group, the Food and Drug Administration (FDA), the Center for Disease Control (CDC) and food industry initiatives.  
VEG OUT!  Easy Tips to Prolong Freshness and Protect Produce

From contaminated soil in the field to a contaminated cutting board on your kitchen counter, fresh produce may come in contact with harmful bacteria from many sources.  Protect your produce and your family with these rules.

  1. WHAT TO PICK?  If it’s in season, it’s more likely to be fresh.  Be choosy.  Bacteria thrive in damaged surfaces.  If it looks rotten, it probably is. 
  2. WASH UP!  Thoroughly rinse all produce before eating, cutting or cooking.  This includes produce grown conventionally, organically and at home, or purchased from a grocery store or farmer’s market.  Even what you plan to peel – bacteria can spread from the outside to the inside during peeling.  
  3. SKIP THE SUDS.  The FDA does NOT approve of any produce washes or detergents, which may linger on foods and may not be safe to eat.  
  4. A RAW DEAL.  Any raw produce that contacts raw meat, poultry or seafood and will not be cooked immediately must be thrown out.  Use one cutting board for fresh produce and a separate one for raw meat, poultry and seafood.
  5. FRESH FROM THE BAG.  Many precut, bagged or packaged produce items like lettuce are prewashed and ready to eat.  If so, it will be stated on the packaging and is safe to use without further washing.

If you have any questions about how to handle fresh produce, please let me know!  I’ll be back for Part 4-Good Rules for Good Eggs soon!  Have a great day!

Share this:

  • Pinterest
  • Facebook
  • Twitter
  • Email
  • Print

Related

Leave a Comment · Filed Under: Food Topics · Tagged With: Food Safety, Food Safety Tips, Fruits, Produce, Vegetables

« Food Safety Tips Part 2-Rules for Handling Meat and Poultry
Strawberry Recipes and Ideas »

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

biopic
  • Email
  • Facebook
  • Google+
  • Instagram
  • LinkedIn
  • Pinterest
  • RSS
  • Twitter

Categories

CommonGround Iowabloggers

Copyright © 2022 Sara's House · Design by Chicky Design · Log in

loading Cancel
Post was not sent - check your email addresses!
Email check failed, please try again
Sorry, your blog cannot share posts by email.