Follow safe practices when handling fresh fruits and vegetables, continued
• Wash fresh produce vigorously under cold running water or by using chemicals that comply
with the FDA Food Code or your state or local health department. It is not
recommended to rewash packaged fruits and vegetables labeled as being previously
washed and ready-to-eat.
• Remove any damaged or bruised areas of the fruits and vegetables.
• Label, date, and refrigerate fresh-cut items.
• Serve cut melons within 7 days if held at 41 °F or below.
• Do NOT serve raw seed sprouts to highly susceptible populations such as preschool-age
children