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Food safety for vegetables and fruits

A picture of hands being washed with soap.

It is important to follow food safety tips to help keep your food safe to eat and keep yourself and your family safe. Remember to check, clean, rinse, separate, and chill.

Check

  • Inspect your fresh vegetables and fruits for bruising or damage.
  • Inspect your frozen and canned vegetables and fruits to make sure the packaging is not damaged or open.
  • If you purchase fresh vegetables and fruits that are bruised, they are still safe to eat if you eat them right away.
  • When choosing pre-cut vegetables and fruits like packaged salads and sliced melons, check that the product is refrigerated or on ice.

Clean

  • Wash hands with warm water and soap for at least 20 seconds before and after handling fresh vegetables and fruits.
  • Clean all surfaces and utensils with hot water and soap, including cutting boards and knives, before and after preparing fresh vegetables and fruits.

Rinse

  • Just before use, rinse under running water only the vegetables and fruits you plan to eat, including those with skins or rinds that are not eaten such as bananas and oranges.
  • Firm-skinned vegetables and fruits such as cucumbers, peppers, or potatoes should be rubbed by hand or scrubbed with a clean brush while rinsing under running tap water.
  • Packaged vegetables and fruits labeled “ready-to-eat,” “washed” or “triple washed” do not need to be washed.
  • Dry vegetables and fruits with a clean cloth or paper towel.
  • Do not use soap or bleach to wash fresh vegetables or fruits. These products are not intended for consumption.

Separate

  • In your shopping cart and in bags at the checkout, separate fresh vegetables and fruits from household chemicals and raw meat, poultry, seafood and eggs.
  • In your refrigerator, keep fresh vegetables and fruits separate from raw meat, poultry, seafood and eggs.
  • When preparing food, keep fresh vegetables and fruits 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 vegetables and fruits.

Chill

  • When shopping, choose items from the refrigerated and frozen sections last to limit the time they are not kept cold.
  • Keep your refrigerator at or below 40°F (4°C).
  • Refrigerate all cut, peeled or cooked fresh vegetables and fruits within two hours of preparing.