•Purchasing produce that is not bruised or damaged.
•When selecting fresh-cut produce; choose items that are refrigerated or surrounded by ice.
•Bag fresh fruits and vegetables separately from meat, poultry and seafood.
•Store perishable fresh fruits and vegetables in a clean refrigerator at 40 degrees F or below.
•Refrigerate all produce that is purchased pre-cut or peeled.
•Begin with clean hands. Wash your hands for 20 seconds with warm water and soap before and after preparing fresh produce.
•Cut away any damaged or bruised areas on fresh fruits and vegetables.
•All produce should be thoroughly washed before eating. Wash them under running water just before eating, cutting or cooking.
•Even if you plan to peel the produce before eating, it is still important to wash it first.
•Drying produce with a clean cloth towel or paper towel may further reduce bacteria that may be present.