These simple rules seem like common sense to the experienced cook or chef, but to those just learning their way around the kitchen, they're worth repeating:
When buying fresh-cut fruits and vegetables from the grocery store, buy only refrigerated items.
When you take these produce items home to prepare, rinse under running tap water, including those with skins and rinds. Items labeled "prewashed" do not need to be washed again. Use a paper towel to dry the fruits and veggies you wash.
Don't cross-contaminate when prepping foods. Use a separate cutting board for meat preparation, and fruit and vegetable preparation. The items should be stored separately in the refrigerator, too.
Wash hands often during food preparation, cleaning with warm water and soap at least 20 seconds after handling fresh foods, including fruits, vegetables, eggs and meats.
Refrigerate all cut, peeled or cooked fresh fruits and veggies within two hours.
And, finally, if in doubt, throw it out. Contaminated foods often do not taste spoiled.
For more information about food safety, visit www.foodsafety.gov or fightbac.org.
