Notes

Outline

The Safety of Fruits and Vegetables

Produce – Safe Handling at the Food Service Level WHY THE CONCERN? Large portion of food borne illness cases are linked to food service. Consumers are demanding foods that are healthier. There are changes in the way food is prepared.

Safety Concerns Personnel Equipment Preparation Practices

Food Safety Goal: Prevent Cross-Contamination

How to Prevent Cross-Contamination: Food Service Personnel Employees and managers need to recognize the value of training and the importance of personal health and hygiene.

How to Prevent Cross-Contamination:  Food Service Equipment Choose surfaces which can be properly cleaned and sanitized. Designate specific equipment for specific food. Keep refrigerators clean and at correct temperature.

How to Prevent Cross-Contamination:  Food Service Preparation Practices Separate preparation areas for raw meats and poultry, raw produce, and cooked foods. Pay special attention to self-serve buffets

Produce – Safe Handling  at Home Prewashing Utensils Storage and Handling

How to Prevent Cross-Contamination: Home Prewashing Remove outer leaves Rinse

How to Prevent Cross-Contamination: Home Utensils Educate consumers on how all food can  become unsafe. Separate types of food during preparation and refrigeration. Keep fresh produce in covered container

How to Prevent Cross-Contamination: Home Storage and Handling Consumers should know the temperature of the refrigerator. Pay careful attention to label dates and storage directions. Use produce as quickly as possible.

Resources www.fightbac.org

FightBAC! Messages Clean: Wash hands and surfaces often Separate: Don't Cross-contaminate Cook: Cook to roper temperatures Chill: Refrigerate promptly

Resources www.edfound.org Your Local and State Cooperative Extension Service

Resources The Dietary Guidelines for Americans now includes food safety advice for consumers.

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