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The Right Way to Prepare Fruits and Vegetables

Whether they're the main attraction or serving as decorative accents, fruits and vegetables add freshness, flavor and color to any meal being served. But produce requires special safety handling by employees for the simple reason it will often be served raw, never receiving the safety benefit of being cooked. There are a few safe handling tips to follow:
To keep product fresh, order it frequently and setup receiving guidelines.
Thoroughly wash fruits and vegetables with potable, running water, never in standing water as microorganisms that are rinsed off one item can then be spread to the next.
Avoid cross-contamination in storage.
Don't prep produce until it is to be used.
Storage Tips:
These items should be stored at 60F-65F:
Bananas, ginger root, honeydew, mangos, melons, dry onions, papayas, squash (hard shell), sweet potatoes, tomatoes.
These items should be stored at 45F-50F:
Unripe avocados, cucumbers, eggplant, grapefruit, green beans, guavas, basil, lemons, limes, okra, oranges, hot and sweet peppers, pineapple, squash (soft shell), tangerines, watermelon.
These items should be stored at 32F-36F:
Apples, apricots, artichokes, asparagus, ripe avocados, beets, blueberries, bok choy, broccoli, brussel sprouts, bunched greens, whole cabbage, cantaloupe, topped carrots, cauliflower, celery, cherries, Chinese pea pods, sweet corn, garlic, green peas, herbs, kiwi, leeks, lettuce, mushrooms, Napa/Chinese cabbage, onions, parsley, parsnips, rutabagas, turnips, peaches, pears, persimmons, plums/prunes, pre-cut fruits and vegetables, radishes, raspberries, blackberries, salad mixes, spinach, sprouts, strawberries.