Safer Salad

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Carole's Blog

SAFER SALAD

Because of last fall's outbreak of food poisoning, many of us are nervous about spinach - and all raw
greens. Uncooked fruits and vegetables are now a major source of contamination. Of course, some
things are beyond our control. Here are steps to cut your chances of getting sick.

For Packaged Precut Lettuce - place greens in a colander and rinse. If the package says "ready to eat,"
you don't have to clean lettuce, says the FDA.
The triple-wash process used by major packagers is even more effective than home rinsing. Make sure,
though, that the bags have been kept chilled at the store and that they are within their "sell by" date.

For Heads of Greens - discard outer leaves, then wash your hands with hot, soapy water. Separate the
rest of the leaves and wash them individually under cool running water.

For All Greens - keep refrigerated (at or below 40 degrees). Bacteria can multiply to dangerous levels at
higher temperatures.

SAFE FOOD HANDLING

Safe Handling of Fresh Produce

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. Make food safety

a priority!

SIX STEPS TO SAFER FRUITS AND VEGETABLES

1. Check

Check to be sure that the fresh fruits and vegetables you buy are not bruised or damaged.
Check that fresh cut fruits and vegetables like packaged salads and precut melons are
refrigerated
at the store before buying. Do not buy fresh cut items that are not refrigerated.

2. Clean

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,
coutner tops, peelers and knives that will touch fresh fruits or vegetables before and after
food preparation.
Rinse fresh fruits and vegetables under running tap water including those with skins and
rinds that are not eaten. Packaged fruits and vegetables labeled "ready-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 consumption.

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, poultry and seafood. Do not use the
same cutting board without cleaning with hot water and soap before and after preparing
fresh fruits and vegetables.

4. Cook

Cook or throw away fruits or vegetables that have touched raw meat, poultry, seafood or
their juices.

5. Chill

Refrigerate all cut, peeled or cooked fresh fruits and vegetables within two hours.

6. Throw Away

Throw away fresh fruits 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.
Throw away any fruit or vegetable that will not be cooked if it has touched raw meat,
poultry or seafood.

REMEMBER - IF IN DOUBT, THROW IT OUT!

Reprinted

from 2004 Partnership for Food Safety Education

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