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Safe Handling of Fruits and
Vegetables
Check for Damage
• Check that the fresh fruits and vegetables that you buy are not
bruised or damaged.
• When choosing pre-cut fruits and vegetables like packaged salads and
sliced fruits, check that the product is refrigerated or onice.
Clean (Hands, Surface and Utensils)
• Wash hands with warm water and soap for at least 20 seconds before
and after handling fresh fruits and vegetables.
• Clean all surfaces and utensils with hot water and soap, including
cutting boards and knives, before and after preparing fresh fruits and
vegetables
Rinse (Fresh Fruits and vegetables)
• Just before use, rinse under running water only the fruits and
vegetables you plan to eat, including those with skins or rinds that are
not eaten
• Firm-skinned fruits and vegetables should be rubbed by hand or
scrubbed with a clean brush while rinsing under running tap water.
• Dry fruits and vegetables with clean cloth or paper towel
• Do not use soap or bleach to wash fresh fruits or vegetables. These
products are not intended for consumption.
• Packaged fruits and vegetables labelled “ready-to-eat,” or “washed”.
Separate from Contamination
• In your shopping cart and in bags at checkout, separate fresh fruits and
vegetables from household chemicals and raw meat, poultry, seafood
and eggs
• In your refrigerator, keep fresh fruits and vegetables separate from raw
meat, poultry, seafood and eggs.
• When preparing food, keep fresh fruitsand 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.
Chill
• Keep your refrigerator at or below 40 °F.
• Refrigerate all cut, peeled or cooked fresh fruits and vegetables within
two hours of preparing
Throw Away
• Throw away any fresh fruit and vegetables that have not been
refrigerated within two hours of cutting, peeling or cooking
• Remove and throw away bruised or damaged portions of fruits and
vegetables when preparing to cook them or before eating them raw.
Preparing
• Preparing fruit includes removing skins, removing cores, removing
seeds and stones, zesting, and removing stems
• Dried fruit can be served as is, without any advance preparation.
• However, when it is an ingredient in a dish or baked item, rehydrate or
soften dried fruit before adding it.
• Use a sharp knife to cut fruit to ensure that your cuts are clean.
• Fruit is often cut into wedges, slices, chunks, or cubes for service
Cooking
• Preparing fruits for cooking involves washing them with water, and
then peeling, slicing, and cutting them.
• To keep cut fresh fruits from discoloring, coat them with some form of
acid, such as lemon juice, as soon as they are cut
• When fruit is cooked with sugar, the sugar is absorbed slowly into the
cells, firming the fruit.
• When grilling or broiling fruits, cook them quickly to avoid breaking
down the fruit’s structure.
• Fruits that are poached are cooked in simmering liquid.
Storing Fruits
• Many ripe fruits, except for bananas, can be stored at 41°Forlower.
• If possible, fruits should be stored in their own refrigerator, separate
from vegetables.
• Certain fruits emit ethylene gas, which causes fruits to ripen.
• Most fruits need to be kept dry because excess moisture causes
produce to spoil quickly.
• Fruits that need to ripen should be stored at room temperatures of 65°
to70°F.
Preparing of Vegetables
• All fresh vegetables must be cleaned thoroughly. Washing removes
surface dirt as well as other contaminants.
• The cutting station should have a container to hold peelings and
another to hold the cut vegetables.
• For safety, foods such as raw meat, fish, and poultry require a
different cutting board from that used for fruits and vegetables.
• Blue cutting boards: raw seafood.
• Red cutting boards: raw red meat.
• Green cutting boards: vegetables and fruits.
• Yellow cutting boards: poultry.
• Brown cutting boards: cooked meat.
• White cutting boards: dairy and breads (also for universal if no other
board is available.)
Cooking Vegetables
• Prepare vegetables for cooking as close to the actual cooking time as
possible to ensure the vegetables’ freshness.
• Vegetables must be cooked in a way that protects their texture, flavor, color,
and nutrients:
• Boiling is best for hard, starchy vegetables. Blanch vegetables by
quickly and partially cooking them in hot water or oil.
• Parboiling, like blanching, partially cooks vegetables in boiling water.
• Steaming is the best way to retain vitamins and minerals.
• Cook vegetables in a microwave-safe container, covered, in a small
amount of liquid. Or leave the vegetable whole, with the skin or peel
intact, and steam it with its own moisture.
• Roast or bake vegetables in a hot or moderate oven. This cooking
method is best suited to vegetables with thick skins that protect the
interior from drying or scorching.
• While thick-skinned vegetables are well suited for roasting, vegetables
with little or no skin are best when sautéed.
Glazing is a finishing technique that gives vegetables a glossy
appearance.
• To marinate vegetables, soak them in oil or vinegar, herbs, and spices.
This gives them added flavor and helps to tenderize the vegetable.
• Vegetable stews and braises are good ways to retain the vitamins and
minerals that are transferred to the cooking liquid.
• The best way to maintain overall quality is to cook vegetables soon
after purchase and then serve them as quickly as possible.
Storing Vegetables
• Roots and tubers should be stored dry and unpeeled in a cool, dark
area.
• If possible, vegetables should be stored separately in one refrigerator
and fruit in another refrigerator.
• Most vegetables need to be kept dry because excess moisture causes
produce to spoil quickly.
• Produce should not be peeled, washed, or trimmed until just before it
is used.
• Vegetables that need to ripen should be stored at room
temperatures of 65°Fto 70°F. Once produce is ripe, refrigerate it
immediately or it will become overripe.
• Green vegetables must be placed carefully in a refrigerator.

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Safe handling of fruits and vegetables

  • 1. Safe Handling of Fruits and Vegetables
  • 2. Check for Damage • Check that the fresh fruits and vegetables that you buy are not bruised or damaged. • When choosing pre-cut fruits and vegetables like packaged salads and sliced fruits, check that the product is refrigerated or onice.
  • 3. Clean (Hands, Surface and Utensils) • Wash hands with warm water and soap for at least 20 seconds before and after handling fresh fruits and vegetables. • Clean all surfaces and utensils with hot water and soap, including cutting boards and knives, before and after preparing fresh fruits and vegetables
  • 4. Rinse (Fresh Fruits and vegetables) • Just before use, rinse under running water only the fruits and vegetables you plan to eat, including those with skins or rinds that are not eaten • Firm-skinned fruits and vegetables should be rubbed by hand or scrubbed with a clean brush while rinsing under running tap water. • Dry fruits and vegetables with clean cloth or paper towel • Do not use soap or bleach to wash fresh fruits or vegetables. These products are not intended for consumption. • Packaged fruits and vegetables labelled “ready-to-eat,” or “washed”.
  • 5. Separate from Contamination • In your shopping cart and in bags at checkout, separate fresh fruits and vegetables from household chemicals and raw meat, poultry, seafood and eggs • In your refrigerator, keep fresh fruits and vegetables separate from raw meat, poultry, seafood and eggs. • When preparing food, keep fresh fruitsand 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.
  • 6. Chill • Keep your refrigerator at or below 40 °F. • Refrigerate all cut, peeled or cooked fresh fruits and vegetables within two hours of preparing
  • 7. Throw Away • Throw away any fresh fruit and vegetables that have not been refrigerated within two hours of cutting, peeling or cooking • Remove and throw away bruised or damaged portions of fruits and vegetables when preparing to cook them or before eating them raw.
  • 8. Preparing • Preparing fruit includes removing skins, removing cores, removing seeds and stones, zesting, and removing stems • Dried fruit can be served as is, without any advance preparation. • However, when it is an ingredient in a dish or baked item, rehydrate or soften dried fruit before adding it. • Use a sharp knife to cut fruit to ensure that your cuts are clean. • Fruit is often cut into wedges, slices, chunks, or cubes for service
  • 9. Cooking • Preparing fruits for cooking involves washing them with water, and then peeling, slicing, and cutting them. • To keep cut fresh fruits from discoloring, coat them with some form of acid, such as lemon juice, as soon as they are cut • When fruit is cooked with sugar, the sugar is absorbed slowly into the cells, firming the fruit. • When grilling or broiling fruits, cook them quickly to avoid breaking down the fruit’s structure. • Fruits that are poached are cooked in simmering liquid.
  • 10. Storing Fruits • Many ripe fruits, except for bananas, can be stored at 41°Forlower. • If possible, fruits should be stored in their own refrigerator, separate from vegetables. • Certain fruits emit ethylene gas, which causes fruits to ripen. • Most fruits need to be kept dry because excess moisture causes produce to spoil quickly. • Fruits that need to ripen should be stored at room temperatures of 65° to70°F.
  • 11. Preparing of Vegetables • All fresh vegetables must be cleaned thoroughly. Washing removes surface dirt as well as other contaminants. • The cutting station should have a container to hold peelings and another to hold the cut vegetables. • For safety, foods such as raw meat, fish, and poultry require a different cutting board from that used for fruits and vegetables.
  • 12. • Blue cutting boards: raw seafood. • Red cutting boards: raw red meat. • Green cutting boards: vegetables and fruits. • Yellow cutting boards: poultry. • Brown cutting boards: cooked meat. • White cutting boards: dairy and breads (also for universal if no other board is available.)
  • 13. Cooking Vegetables • Prepare vegetables for cooking as close to the actual cooking time as possible to ensure the vegetables’ freshness. • Vegetables must be cooked in a way that protects their texture, flavor, color, and nutrients: • Boiling is best for hard, starchy vegetables. Blanch vegetables by quickly and partially cooking them in hot water or oil. • Parboiling, like blanching, partially cooks vegetables in boiling water. • Steaming is the best way to retain vitamins and minerals. • Cook vegetables in a microwave-safe container, covered, in a small amount of liquid. Or leave the vegetable whole, with the skin or peel intact, and steam it with its own moisture.
  • 14. • Roast or bake vegetables in a hot or moderate oven. This cooking method is best suited to vegetables with thick skins that protect the interior from drying or scorching. • While thick-skinned vegetables are well suited for roasting, vegetables with little or no skin are best when sautéed. Glazing is a finishing technique that gives vegetables a glossy appearance.
  • 15. • To marinate vegetables, soak them in oil or vinegar, herbs, and spices. This gives them added flavor and helps to tenderize the vegetable. • Vegetable stews and braises are good ways to retain the vitamins and minerals that are transferred to the cooking liquid. • The best way to maintain overall quality is to cook vegetables soon after purchase and then serve them as quickly as possible.
  • 16. Storing Vegetables • Roots and tubers should be stored dry and unpeeled in a cool, dark area. • If possible, vegetables should be stored separately in one refrigerator and fruit in another refrigerator. • Most vegetables need to be kept dry because excess moisture causes produce to spoil quickly.
  • 17. • Produce should not be peeled, washed, or trimmed until just before it is used. • Vegetables that need to ripen should be stored at room temperatures of 65°Fto 70°F. Once produce is ripe, refrigerate it immediately or it will become overripe. • Green vegetables must be placed carefully in a refrigerator.