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    Fight: Six Steps To Safer Fruits and Vegetables

    Uploaded by

    JaylanGalasi
    The document provides a 6-step process for safely handling fresh fruits and vegetables: 1. Check fruits and vegetables for damage before purchase and check that pre-cut items are refrigerated. 2. Wash hands and clean surfaces before and after preparing produce. 3. Separate fresh produce from meat and seafood when shopping, storing, and preparing food. 4. Cook produce that has touched raw meat. 5. Refrigerate cut, peeled or cooked produce within two hours. 6. Throw away produce that has not been properly refrigerated or that has touched raw meat.

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    © All Rights Reserved
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    Fight: Six Steps To Safer Fruits and Vegetables

    Uploaded by

    JaylanGalasi
    28 views2 pages
    The document provides a 6-step process for safely handling fresh fruits and vegetables: 1. Check fruits and vegetables for damage before purchase and check that pre-cut items are refrigerated. 2. Wash hands and clean surfaces before and after preparing produce. 3. Separate fresh produce from meat and seafood when shopping, storing, and preparing food. 4. Cook produce that has touched raw meat. 5. Refrigerate cut, peeled or cooked produce within two hours. 6. Throw away produce that has not been properly refrigerated or that has touched raw meat.

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    DVFB

    Original Title

    FIGHTBAC_saferFV(1)

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    The document provides a 6-step process for safely handling fresh fruits and vegetables: 1. Check fruits and vegetables for damage before purchase and check that pre-cut items are refrigerated. 2. Wash hands and clean surfaces before and after preparing produce. 3. Separate fresh produce from meat and seafood when shopping, storing, and preparing food. 4. Cook produce that has touched raw meat. 5. Refrigerate cut, peeled or cooked produce within two hours. 6. Throw away produce that has not been properly refrigerated or that has touched raw meat.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    28 views2 pages

    Fight: Six Steps To Safer Fruits and Vegetables

    Uploaded by

    JaylanGalasi
    The document provides a 6-step process for safely handling fresh fruits and vegetables: 1. Check fruits and vegetables for damage before purchase and check that pre-cut items are refrigerated. 2. Wash hands and clean surfaces before and after preparing produce. 3. Separate fresh produce from meat and seafood when shopping, storing, and preparing food. 4. Cook produce that has touched raw meat. 5. Refrigerate cut, peeled or cooked produce within two hours. 6. Throw away produce that has not been properly refrigerated or that has touched raw meat.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    of 2

    FIGHTBAC!

    SIX STEPS TO SAFER FRUITS AND VEGETABLES


    Safe Handling of Fresh Fruits and Vegetables PROVIDED BY THE PARTNERSHIP FOR FOOD SAFETY EDUCATION

    Step 1: Check poultry and seafood. Do not use the same cutting board
    • Check to be sure that the fresh fruits and vegetables you without cleaning with hot water and soap before and
    buy are not bruised or damaged. after preparing fresh fruits and vegetables.
    • Check that fresh cut fruits and vegetables like packaged
    salads and precut melons are refrigerated at the store Step 4: Cook
    before buying. Do not buy fresh cut items that are not • Cook or throw away fruits or vegetables that have
    refrigerated. touched raw meat, poultry, seafood or their juices.

    Step 2: Clean Step 5: Chill


    • Wash hands with warm water and soap for at least 20 • Refrigerate all cut, peeled or cooked fresh fruits and
    seconds before and after handling fresh fruits and vegetables withintwo hours.
    vegetables.
    • Clean all surfaces and utensils with Step 6: Throw Away
    hot water and soap, including • Throw away fresh fruits and vegetables that have not
    cutting boards, counter tops, been refrigerated within two hours of cutting, peeling or
    peelers and knives that will cooking.
    touchfresh fruits or vegetables • Remove and throw away bruised or damaged portions of
    before and after foodpreparation. fruits and vegetables when preparing to cook them or
    • Rinse fresh fruits and vegetables before eating them raw.
    under running tap water, including • Throw away any fruit or vegetable that will not be cooked
    those with skins and rinds that are if it has touched raw meat, poultry or seafood.
    not eaten. Packaged fruits and vegetables labeled “ready- • If in doubt, throw it out!
    to-eat”, “washed” or “triple washed” need not be
    washed.
    • Rub firm-skin fruits and vegetables under running tap
    water or scrub with a clean vegetable brush while rinsing
    with running tap water.
    • Dry fruits and vegetables with a clean cloth towel or
    paper towel.
    • Never use detergent or bleach to wash fresh fruits or
    vegetables. These products are not intended for consump-
    tion.

    Step 3: Separate
    • When shopping, be sure fresh fruits and vegetables are
    separated from household chemicals and raw foods such
    as meat, poultry and seafood in your cart and in bags at
    checkout.
    • Keep fresh fruits and vegetables separate from raw meat,
    poultry or seafood in your refrigerator.
    • Separate fresh fruits and vegetables from raw meat, ©2004 Partnership for Food Safety Education, www.fightbac.org
    MAKE FOOD SAFETY
    A PRIORITY
    The US food supply is among the safest in the world, but organisms that you can’t see, smell or taste –
    bacteria, viruses and tiny parasites – are everywhere in the environment. These microorganisms – called
    pathogens – can invade food and cause illness, sometimes severe and even life-threatening, especially in
    young children, older adults, persons with weakened immune systems and pregnant women.

    Fresh fruits and vegetables are important to the health and well-being of Americans and we enjoy one of the
    safest supplies of fresh produce in the world. However, although low, the proportion of foodborne illness
    associated with fresh fruits and vegetables has increased over the last several years. As health and nutrition
    experts continue to recommend we add more fruits and vegetables to a healthy daily diet, it becomes
    increasingly important that consumers know how to handle them properly.

    Handling fruits and vegetables safely is easy. Although an invisible enemy may be in your kitchen, by practic-
    ing the following recommendations you can Fight BAC!®

    These messages were developed by the Partnership for Food Safety Education.
    The Partnership for Food Safety Education unites industry associations, consumer and public health groups and
    the United States Department of Agriculture, the Environmental Protection Agency and from the Department of
    Health and Human Services, the Centers for Disease Control and Prevention and the Food and Drug Adminis-
    tration, to educate the public about safe food handling and preparation. The Partnership, a non-profit
    organization, is the creator and steward of the Fight BAC!® campaign, a food safety education program
    developed using scientifically based recommendations and resulting from an extensive consumer research
    process. Fight BAC!® materials are fully accessible online at www.fightbac.org and utilized by consumers,
    teachers, dietitians, public health officials and extension agents across the United States. Fight BAC!® and
    BAC! images, © 2004, Partnership for Food Safety Education.

    This material made available with support from the Produce Marketing Association. For produce education
    information and tools, general food safety information and to register to be a BAC!®fighter, visit
    www.fightbac.org today! For additional food safety information, visit www.foodsafety.gov.

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