Saturday, July 20, 2013

Whether from a supermarket, farm stand, or your very own garden, fresh fruits and vegetables are highlights of summertime. The U.S. Food and Drug Administration reminds you that safe handing of produce and fresh-squeezed juice is especially important because these foods are often consumed raw. What's more, foodborne bacteria multiply faster in warm weather – making food safety even more important as temperatures rise.

Follow these tips to prevent food poisoning from produce and fresh-squeezed juices:

Buy right. Purchase produce that is not bruised or damaged. When selecting pre-cut produce, choose only those that are refrigerated or on ice. Bag fresh fruits and vegetables and keep them separate from raw meat, poultry, and seafood in your grocery cart and shopping bags.

Store properly. Keep perishable fresh fruits and vegetables refrigerated at 40°F or below, including all produce that is purchased pre-cut or peeled.

Wash thoroughly. Wash all produce under running water before eating, cutting, or cooking. For pre-packaged produce, look on the package – if it says pre-washed and ready-to-eat, you can use it without further washing. And remember: even if you plan to peel produce, it's important to wash it first so dirt and bacteria aren't transferred from the outside to the inside when you cut into it.

Prepare safely. Cut away any damaged or bruised areas on fresh fruits and vegetables before preparing and/or eating. And if it looks rotten, discard it.

Prevent cross contamination. Wash cutting boards, dishes, utensils, and countertops with soap and hot water between preparing raw meat, poultry, and seafood and preparing produce that will not be cooked.  Consider using separate cutting boards – one for meat, poultry, and seafood and a separate one for fruits and vegetables. If you use plastic or other non-porous cutting boards, run them through the dishwasher after each use. And always wash hands before and after preparing food!

Four Steps to Food Safety:

• Clean hands and surfaces often;
• Separate raw meat, poultry, and seafood from other foods, particularly ready-to-eat foods;
• Cook to safe temperatures; and
• Chill foods promptly

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