Tips for produce preparation

By Myra Burgess
Family Nutrition Program Assistant
Expanded Foods & Nutrition Program
Brunswick County Cooperative Extension

•Begin with clean hands. Wash your hands for 20 seconds with warm water and soap before and after preparing fresh produce.
•Cut away any damaged or bruised areas on fresh fruits and vegetables. Produce that looks rotten should be discarded.
•All produce should be thoroughly washed before eating. Wash fruits and vegetables under running water just before eating, cutting or cooking.
•Many precut, bagged produce items like lettuce are pre-washed; you can use the produce without further washing.
•Even if you plan to peel the produce before eating, it is still important to wash it first.
•Washing fruits and vegetables with soap or detergent or using commercial produce washes is not recommended.
•Scrub firm produce, such as melons and cucumbers, with a clean produce brush.
•Drying produce with a clean cloth towel or paper towel may further reduce bacteria that may be present.
The Expanded Food and Nutrition Program (EFNEP) is a federally funded program offered to limited resource families with young