1. Produce Safety
Preparation, Handling, and Service
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2. Objectives
At the end of this training session, participants
will be able to:
1. Identify recommended practices for handling
and preparing fresh produce
2. Use FDA recommendations for washing
produce
3. Describe recommended practices for
serving foods in the classroom and on salad
bars
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3. Fresh Produce
• Ready-to-eat-food
• No “kill step”
• Must be safe to be nutritious
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4. Food Safety Requirements
• HACCP-based Food Safety Programs required
since 2004
• SOPs important part of Food Safety Program
• Food safety training/certificate
• Are we following the established procedures?
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5. Handwashing Practices
• Wash your hands
– Before starting work
– After using the restroom
– Before putting on or changing gloves
– After handling chemicals
– When changing tasks
• Handwashing benchmark found to be
11 times per hour for school foodservice
Source: Strohbehn, C, Sneed, J., Paez, P., and Meyer, J. 2008. Hand Washing Frequencies and
Procedures used in Retail Food Service. Journal of Food Protection, Vol. 71. no. 8. 5

6. Handwashing Practices
Source: Iowa State University Extension Service
Microorganisms from unwashed hands
after using the restroom
Microorganisms from hands washed
for the recommended 20 seconds
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7. Food Preparation Practices
Source: Iowa State University Extension Service
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8. Food Preparation Practices
• Wash produce under running water
• Use vegetable brush for melons,
potatoes
• Use designated produce sink
• Use only approved chemicals
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9. Prevent Cross-Contamination
• Equipment, knives, cutting boards
• Storage containers
• Raw meat, poultry, and eggs
• Hands, gloves, aprons
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10. Prevent Cross-Contamination
A clean and sanitized cutting board
shows no sign of microorganisms
Source: Iowa State University Extension Service
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11. Equipment Innovations
• Mechanical produce wash sinks with
sanitizing chemicals
• Activated water sanitizing systems
• Ozonated water sanitizing systems
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12. Maintain the Cold Chain
• Maintain during receiving, storing,
preparing, and serving
• Monitor and document temperatures
• Handle leftovers safely
• Use appropriate equipment
– Ice/ice packs
– Refrigeration
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13. Temperature Control
• Monitor time and temperature during
holding and serving
• Maintain cut melons, cut tomatoes, leafy
greens at or below 41 F
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14. Serving Practices
• Handouts about handling produce
safely
– Classrooms
– Self-Service Bars
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15. Classroom Serving Practices for
Foodservice Staff
• Provide single-serve cut produce
• Deliver food close to time of service
• Maintain cold chain
• Discard leftover cut produce
• Train, train, train
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16. Classroom Serving Practices for
Teachers and Aides
• Wash hands, both teachers and students
• Hand sanitizers, if used, are
recommended after handwashing
• Maintain cold chain
• Discard leftovers
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17. Salad Bar Preparation and Setup
• Sneeze guards/food shields
• Pre-portioned foods
• Cleaned and sanitized utensils
• Labeled containers
• Single use packaging
• Serving utensils
• Eating utensils
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18. Salad Bar Temperature Control
• Manage food temperatures (41 F or below )
• Take and record temperatures
• Use ice properly
• Set up as close to serving time as possible
• Restock salad bar correctly
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19. Salad Bar Monitoring
• Students touching foods
• Coughing/sneezing on food
• Foreign objects placed in food
– Jewelry, clothing, etc.
• Contaminated plates used when returning for
seconds
• Dropped foods placed back on bar
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20. Salad Bar Cleanup
• Use clean and sanitized cloths
• Use chemicals only after food is removed from
service
• Cover, label and date, and store leftovers
immediately
• Discard contaminated food
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21. Activity and Discussion
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