Foodservice operators can avoid potentially contaminated produce by working with reputable producers and suppliers, says Jorge Hernandez, manager of food safety services for The Educational Foundation of the National Restaurant Association. Look for those who comply with growing and transportation standards set by the Produce Marketing Association. Inspect produce carefully when it is delivered, making sure the truck is clean and the packaging is intact, he recommends. Training employees on proper procedures, such as thorough hand washing, is crucial. Workers may need reminding that fruits and vegetables can harbor bacteria and other pathogens.
People tend to forget about it.