Start with clean hands and tools
Before making a salad, wrap or fruit snack, wash your hands with soap and water for at least 20 seconds. Keep raw meat and its utensils separate from produce you will eat uncooked. The FDA handling guide explains these preparation steps. Use a clean board, knife and towel.
Rinse before peeling or cutting
Hold ordinary fresh produce under running water and rub it gently. Wash the outside even when you will discard the peel. Use a clean produce brush on firm foods such as cucumbers. Do not use soap, detergent or commercial produce wash. Remove damaged areas and discard rotten produce.
Dry and store what you prepare
Dry washed produce with a clean cloth or paper towel. The FDA cleaning tips include this step. Refrigerate perishable produce and freshly cut items promptly, keeping the refrigerator at or below 4 degrees Celsius. Washing can reduce bacteria, but it does not remove all contamination or make spoiled food safe.
Read the package first
Produce labeled ready to eat or already washed can be used without another wash, according to the FDA. Follow package storage instructions. If you wash it again, avoid dirty surfaces and utensils. These directions concern fresh produce, not a method for washing raw meat.
Connect preparation with your next meal
Choose the produce for one familiar meal using the grocery list guide. Our no cook lunch and packed lunch cooling guide cover assembly and transport separately. The balanced meal guide helps with food variety. Fitonomy offers meal planning alongside workouts; it does not check food safety for you.
After washing produce for a salad, assign a separate clean cutting board before handling raw meat or poultry in the same meal.
After preparing produce that needs chilling, check the fridge reading and space for cold air before storing the covered container.
Before handling the produce, review the full handwashing sequence and the moments when it needs repeating during preparation.