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National Restaurant Association - Prepping produce? Try our 5 safety tips

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Prepping produce? Try our 5 safety tips

As National Food Safety Month continues, we’re focusing on safe food preparation, with particular emphasis on fresh fruit and vegetables.

Here are five simple rules to ensure your food is not only tasty, but also safe for customers to eat:

  1. Avoid cross-contamination by preventing fruit and vegetables from touching surfaces exposed to raw meat, seafood or poultry.
  1. Wash produce thoroughly under running water before cutting, cooking, or combining it with other ingredients. Don't forget to make sure the water is a little warmer than the produce, remove the outer leaves of leafy greens, and pull lettuce or spinach completely apart, and rinse thoroughly.
  1. Don’t mix different items or multiple batches of the same item together if you’re soaking or storing produce in standing water or an ice-water slurry.
  1. Store items, such as sliced melons, cut tomatoes and cut leafy greens, at 41°Fahrenheit (5°Celsius) or lower.
  2. Don’t serve raw seed sprouts if you primarily serve high-risk populations.

Throughout September, the National Restaurant Association is using National Food Safety Month to educate operators and employees about proper food-safety techniques. For more information on food-safety practices and certification for restaurant and foodservice professionals, visit the NRA’s ServSafe website.

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