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NATIONAL FOOD SAFETY MONTH: 2015 THE FLOW OF FOOD: PREPARATION

During the preparation phase of the flow of food, special attention must be given when handling and preparing produce. Make sure fruit and vegetables DON’T TOUCH surfaces exposed to raw meat, seafood, or poultry.

Before doing anything with produce, WASH IT thoroughly under running water.

• The water should be a little warmer than the produce.

• Remove the outer leaves of leafy greens.• Pull lettuce or spinach completely apart

and rinse thoroughly.

If you’re going to soak or store produce in standing water or an ice-water slurry, DON’T MIX different items or multiple batches of the same item together.

Store sliced melons, cut tomatoes, and cut leafy greens at 41°F (5°C) or lower.

DO NOT SERVE raw seed sprouts if you serve high-riskpopulations.