Steps to handle food safety

Dr. Linda Harris, food safety expert, and Dr. Christine Bruhn, consumer food marketing specialist, work together at The Postharvest Technology Center, providing the following steps for safe handling of food. Products:

1. Whether at home or at a grocery store, keep fruits and vegetables separate from raw meat, poultry, and seafood to prevent cross-contamination.

2. Store all fresh foods like fruits and vegetables cut off in the fridge, prepare to eat to keep it fresh.

3. Clean all fruits and vegetables, including oversized watermelons, this is the first preparation step, then cut off the damage like bruises, discoloration, first when eat.

4. Before and after handling fruits and vegetables, you must ensure that your work area and utensils are clean and your hands are washed with hot soapy water.

5. Vegetables and fruits should be washed under running tap water. Do not soak them in water to avoid increasing the chance of cross contamination.

6. You should use a clean hand or scrub brush, remove dirt from shelled fruits like apples, cucumbers and watermelons.

7. Clean freshly washed fruits and vegetables with a disposable paper towel.

8. You do not need to wash the food that has been cleaned and packaged ready to eat. If you want to wash this product again, follow the instructions attached. Always wash prepackaged salad vegetables under running water before eating.

9. After you cut or prepare, all fruits and vegetables must be cooled immediately. After eating, the leftovers must be stored in the refrigerator within 2 hours.