Washing Fruits and Vegetables

PURPOSE: To prevent or reduce risk of foodborne illness or injury by contaminated fruits and vegetables. SCOPE: This procedure applies to foodservice employees who prepare or serve food. KEY WORDS : Fruits, Vegetables, Cross-Contamination, Washing INSTRUCTIONS : 1. Train foodservice employees on using the procedures in this SOP. 2. Follow State or local health department requirements. 3. Wash hands using the proper procedure. 4. Wash, rinse, sanitize, and air-dry all food-contact surfaces, equipment, and utensils that will be in contact with produce, such as cutting boards, knives, and sinks. 5. Follow manufacturer’s instructions for proper use of chemicals. 6. Wash all raw fruits and vegetables thoroughly before combining...