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Episode Transcription
I’m Susie Craig and this is Food Safety in a Minute from Washington State University Extension.
As simple as it seems, the safety of fruits and vegetables inside your home depends on things like adequate hand-washing before food preparation, washing produce under cool, running water, and storing them appropriately after preparation. While many fresh, whole fruits and vegetables don’t require refrigeration, once fresh fruit is cut and after fruits and vegetables are cooked, they are considered perishable food.
- It’s important to hold prepared fruit salads in the refrigerator until serving.
- Make certain to store fresh produce and salads above raw meat and poultry to avoid contamination. Discard cut fruit that has been out of refrigeration for four hours or more.
- If you don’t consume cooked fruits and vegetables, they should be cooled and refrigerated.
For Food Safety in a Minute this is Susie Craig from Washington State University Extension.