Safe Handling

of Raw Produce and 

Fresh-Squeezed 

Fruit and Vegetable Juices 

Safe Handling

U.S. Food and Drug Administration
TOCInside

Buying Tips

4

Storage Tips

5

Preparation Tips

6

Fresh Juice Safety

8

Q&As

10
Staying Healthy...

Staying Safe

Fruits and vegetables are an 

important part of a healthy 

diet. Your local markets carry 

an amazing variety of fresh 

fruits and vegetables that are 

both nutritious and delicious.

As you enjoy fresh produce and 

fresh-squeezed fruit and vegetable juices, 

it’s important to handle these products safely 

in order to reduce the risks of foodborne illness. 

Harmful bacteria that may be in the soil 

or water where produce grows may 

come in contact with the fruits and 

vegetables and contaminate them. Or, 

fresh produce may become contaminated 

after it is harvested, such as during preparation 

or storage.

Eating contaminated produce (or fruit and 

vegetable juices made from contaminated 

produce) can lead to foodborne illness, which 

can cause serious — and sometimes fatal — 

infections. However, it’s easy to help protect 

yourself and your family from illness by 

following these safe handling tips!

Avoiding 

Foodborne 

Risk is Easy

Staying Healthy...

diet. Your local markets carry 

fruits and vegetables that are 

both nutritious and delicious.

As you enjoy fresh produce and 

fresh-squeezed fruit and vegetable juices,

it’s important to handle these products safely 

Foodborne 

Harmful bacteria that may be in the soil 

vegetables and contaminate them. Or,

fresh produce may become contaminated 

3
Tips for Fresh Produce

Buying Tips for Fresh Produce

You can help keep produce safe by making 

wise buying decisions at the grocery store.

• Purchase produce that is not bruised or 

damaged. 

• When selecting freshcut

produce — such as a half 

a watermelon or bagged 

mixed salad greens — 

choose only those items 

that are refrigerated or 

surrounded by ice.

• Bag fresh fruits and vegetables separately

from meat, poultry and seafood products 

when packing them to take home from 

the market.

4
Storage Tips for Fresh Produce

Proper storage of fresh produce can affect 

both quality and safety. 

To maintain quality of fresh produce:

• Certain perishable fresh fruits and 

vegetables (like strawberries, lettuce, herbs, 

and mushrooms) can be best maintained 

by storing in a clean refrigerator 

at a temperature of 40 o F 

or below. If you’re not sure 

whether an item should be 

refrigerated to maintain quality, 

ask your grocer.

• All produce that is purchased 

pre-cut or peeled should be 

refrigerated to maintain 

both quality and safety.

Keep your refrigerator

set at 40o F or below. 

Use a fridge thermometer 

to check!

by storing in a clean refrigerator 

refrigerated to maintain quality,

40o F

5
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 before preparing and/or eating. 

Produce that looks rotten should be discarded.

• All produce should be thoroughly washed before 

eating. This includes produce grown conventionally 

or organically at home, or produce that is purchased 

from a grocery store or farmer’s market. Wash fruits 

and vegetables under running water just before eating, 

cutting or cooking. 

• 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.

What About 

Pre-washed Produce?

• Many precut, bagged 

produce items like lettuce 

are pre-washed. If so, it will 

be stated on the packaging. 

This pre-washed, bagged 

produce can be used 

without further washing. 

• As an extra measure of 

caution, you can wash the 

produce again just before 

you use it. Precut or 

prewashed produce in 

open bags should be 

washed before using. 

Preparation Tips for Fresh Produce

6
Focus On: Health Risks with Raw Sprouts

Raw sprouts that are served on salads, wraps, and 

sandwiches may contain bacteria that can cause 

foodborne illness. Rinsing sprouts fi rst will not 

remove bacteria. Home-grown sprouts also present 

a health risk if they are eaten raw or lightly cooked. 

• To reduce the risk of illness, do not eat raw sprouts

such as bean, alfalfa, clover, or radish sprouts. All 

sprouts should be cooked thoroughly before eating 

to reduce the risk of illness. 

• This advice is particularly important for children, 

the elderly, and persons with weakened immune 

systems, all of whom are at risk of developing 

serious illness due to foodborne disease. 

Separate for Safety

Keep fruits and vegetables that will be eaten raw 

separate from other foods such as raw meat, 

poultry or seafood — and from kitchen utensils 

used for those products. 

In addition, be sure to:

• Wash cutting boards, 

dishes, utensils and counter 

tops with hot water and soap 

between the preparation of raw 

meat, poultry and seafood products 

and the preparation of produce that will 

not be cooked. 

• For added protection, kitchen sanitizers can 

be used on cutting boards and counter tops 

periodically. Try a solution of one teaspoon of 

chlorine bleach to one quart of water.

• If you use plastic or other non-porous 

cutting boards, run them through the 

dishwasher after use.

Separate for Safety

Keep fruits and vegetables that will be eaten raw 

such as raw meat,

poultry or seafood — and from kitchen utensils 

dishes, utensils and counter 

 with hot water and soap 

between the preparation of raw 

meat, poultry and seafood products 

and the preparation of produce that will 

7
Most of the juices sold in the 

United States are processed (for 

example, “pasteurized”) to kill 

harmful bacteria. But when fruits 

and vegetables are fresh-squeezed 

and left untreated, harmful bacteria 

from the inside or the outside of 

the produce can become a part of 

the fi nished product. 

• Some grocery stores, health food stores, 

cider mills, and farm markets sell packages and 

containers of juice that was made on site and 

has not been pasteurized or otherwise treated 

to kill harmful bacteria. 

• These untreated products should be kept in 

the refrigerated section of the store or on 

ice, and must have the following warning on 

the label regarding people who are at risk for 

foodborne illness:

Fruit and Vegetable Juices 

Safety and Fresh-Squeezed Products

WARNING: This product has not 

been pasteurized and therefore may 

contain harmful bacteria that can cause 

serious illness in children, the elderly, and 

persons with weakened immune systems.

WARNING: 

been pasteurized and therefore may 

contain harmful bacteria that can cause 

serious illness in children, the elderly, and 

LABEL

ALERT

8
• Juices that are fresh squeezed 

and sold by the glass — such 

as at farm markets, at roadside 

stands, or in some restaurants 

or juice bars — may not be 

pasteurized or otherwise treated 

to ensure safety. Warning labels are 

not required for these products. 

• If you or someone in your family is at risk 

for foodborne illness, and you cannot 

determine if a juice has been processed 

to destroy harmful bacteria, either 

don’t drink it or bring it to a boil

to kill any harmful bacteria 

that may be present.

Those at risk for foodborne 

illness should not drink 

unpasturized juice unless 

it is brought to a boil fi rst.

9
Q&As about Fresh Produce

What is 

“Organic 

Produce”?

Organic produce is grown without using 

most conventional pesticides; fertilizers made 

with synthetic ingredients or sewage sludge; 

bioengineering; or ionizing radiation. 

Before a product can be labeled “organic,” 

a government-approved certifi er inspects 

the farm where the food is grown to make 

sure the farmer meets the U.S. Department 

of Agriculture’s organic standards. Companies 

that handle or process organic food before it 

reaches the supermarket or restaurant must 

be certifi ed, too.

What is ethylene gas – 

and how does it affect 

produce?

Some fruits and vegetables – like bananas 

— naturally produce ethylene gas when 

they ripen. Oftentimes, such fruits and 

vegetables are harvested in the unripened 

state to preserve fi rmness and for long shelf 

life; they are later exposed to ethylene gas to 

induce ripening.

What is ethylene gas – 

and how does it affect Qproduce?

What is 

“Organic QProduce”?

A

A

What does the “use-by” 

date mean on a package 

of fresh produce?

A “Best-If-Used-By- (or Before)” date is the 

last date recommended for peak quality 

as determined by the manufacturer of the 

product. 

What does the “use-by” 

date mean on a package Qof fresh produce?

A

10
Many vegetables and fruits make their own 

natural waxy coating. After harvest, fresh 

produce may be washed to clean off dirt and 

soil — but such washing also removes the 

natural wax. Therefore, waxes are applied to 

some produce to replace the natural waxes 

that are lost. 

 Wax coatings help retain moisture to 

maintain quality from farm to table including:

• when produce is shipped from farm 

to market

• while it is in the stores and restaurants

• once it is in the home 

Waxes also help inhibit mold growth, protect 

produce from bruising, prevent other physical 

damage and disease, and enhance appearance.

 

Why are wax 

coatings used on 

fruits and vegetables?

Why are wax Qfruits and vegetables?

A

How are waxes 

applied?

How are waxes Qapplied?

Waxes are used only in tiny amounts to 

provide a microscopic coating surrounding 

the entire product. Each piece of waxed 

produce has only a drop or two of wax. 

Coatings used on fruits and vegetables must 

meet FDA food additive regulations for 

safety. Produce shippers and supermarkets 

in the United States are required by federal 

law to label fresh fruits and vegetables that 

have been waxed so you will know whether 

the produce you buy is coated. Watch for 

signs that say: “Coated with food-grade 

vegetable-, petroleum-, beeswax-, or shellacbased wax or resin, to maintain freshness.” 

A

11
For more information on handling fresh produce 

 and other foods safely: 

U.S. Food and Drug Administration 

Center for Food Safety and Applied Nutrition 

Visit FDA’s Food Safety Web site, 24 hours a day: 

www.cfsan.fda.gov 

JMH Education, New York, NY