Department of Health Services …

Department of Health Services                                            Arnold Schwarzenegger, Governor



           Reducing the Risk of Foodborne Illness Associated with Produce ­
                                A Guide for Consumers

    1. Question: Eating certain fresh fruits and vegetables has been mentioned as
       leading to foodborne illnesses. Is it safe to eat fresh fruits and vegetables?

         Answer: Fresh fruits and vegetables are safe, healthful, nutritious, and tasty.
         Many recognized authorities recommend eating five or more servings a day.
         However, these foods, like everything we eat, must be handled correctly to avoid
         contamination with substances that can cause illness or injury.

    2. Question: What can consumers do to protect themselves from foodborne illness
       when it comes to fresh fruits and vegetables?

         Answer: There are a number of basic steps that will add to the safety of fresh
         produce.

                a.)     Buy from reputable sources. Produce can be purchased in a number
                        of ways including directly from the producer at roadside stands or
                        certified farmers' markets, from grocers and produce markets, or at
                        restaurants and other retail food facilities. Ask questions of your
                        supplier regarding what food safety standards/guidelines they expect
                        of their suppliers/growers. Don't buy produce from persons who
                        cannot provide a physical business address in case follow-up is
                        needed.
                b.)     Choose only fruits and vegetables that appear fresh and wholesome
                        without bruises or cuts that may expose edible portions to
                        contamination. Do not buy produce that has visible mold,
                        discoloration, or off odors. Avoid produce with excessive dirt or soil on
                        the edible portions.
                c.)     Store produce in a cool, dry place. Discard any ice that may be
                        present at the time of purchase and replace with clean ice if necessary.
                        Follow any label directions for storage that may be provided. Do not
                        store raw, unwashed produce near unpackaged ready-to-eat food.
                        Segregate raw meats and poultry from fruits and vegetables by storing
                        raw meats and poultry on separate shelves in the refrigerator. Never
                        store raw meat or poultry above produce.
                d.)     Wash your hands in warm, soapy water before preparing any food and
                        any time they become soiled. It is especially important to wash your
                        hands after using the bathroom, after changing diapers, after handling
                        raw meat or poultry, after touching pets or animals, and after taking out
                        the garbage.
                e.)     Wash all produce that is not labeled ready-to-eat or pre-washed.
                        Washing should be performed in a clean and sanitary sink or collander
                        under cool running water. Remove the outer leaves of leafy
                        vegetables like heads of lettuce. Use a clean and sanitary produce



January, 2004
Department of Health Services                                             Arnold Schwarzenegger, Governor



                        brush on the surface of fruits that are peeled, like melons, apples,
                        pears, and oranges. Allow to dry on clean paper towels.
                f.)     Wash all cutting boards and utensils in warm, soapy water before and
                        after peeling, cutting, or slicing fruits and vegetables. Above all, do not
                        prepare produce intended to be eaten raw on a surface that has been
                        used for raw meat or poultry without thoroughly cleaning it first.

    3. Question: What is meant by "ready-to-eat"?

         Answer: "Ready-to-eat" produce is sold for immediate consumption without
         further peeling, trimming, washing, or cooking by the consumer. These
         preparation steps are performed by the processor to add convenience and
         quality. Some examples of fresh produce that may be ready-to-eat are pre-cut
         lettuce, spinach, cut fruits like melon, pineapple, fruit salad, and peeled carrots,
         broccoli florets, and cauliflower pieces.

    4. Question: How do I know if produce is ready-to-eat?

         Answer: All produce served in restaurants, such as in tossed salads or on a
         salad bar, is ready-to-eat. Other produce, such as pre-packaged lettuce/salad
         may also be ready-to-eat. There are four conditions necessary for produce sold
         at food facilities other than restaurants to be considered "ready-to-eat."
             a.)    The produce is pre-washed to remove soil and other contaminants.
             b.)    The produce is in a form that can be consumed without further peeling
                    or trimming.
             c.)    The produce is in a package that serves to protect the food from
                    contamination during transportation and storage.
             d.)    The package label declares the product to be "ready-to-eat" or pre-
                    washed.
         Produce that is pre-cut and sold from open self-service bins or trays at grocery
         stores is NOT ready-to-eat even though it is in a form that could be consumed
         "as is."

    5. Question: Do I need to wash ready-to-eat produce?

         Answer: These items are intended to be eaten without additional washing by the
         consumer. Ready-to-eat produce manufacturers take additional steps to ensure
         a product that is free of contamination at the time of sale. Additional attempts to
         re-wash it in the home may expose it to contaminants present on cutting boards,
         utensils, or hands. If you intend to wash ready-to-eat products yourself, be sure
         to carefully follow the procedure listed in number 2e above.

For more information or to comment these questions and answers please call the
California Department of Health Services, Food and Drug Branch at (916) 650-6500, or
contact us at www.dhs.ca.gov/fdb.




January, 2004