The New Jersey Department of Health and Senior Services and the New Jersey Department of Agriculture work cooperatively to sponsor the program in New Jersey. The goal of the program is to increase the fruit and vegetable consumption of fruits and vegetables to 5 servings per day by the year 2000. From 1991-1994, New Jersey residents consumed an average of 4.1 servings as reported through a telephone survey conducted by the Department of Health and Senior Affairs. Pick up a piece of fresh fruit for break time. Visit a salad bar for lunch.
Rinse produce with warm water.
Scrub the exterior of melons or produce with visible surface dirt. Rinse all cutting boards before using them. When you're finished with preparation, wash them in a solution and one teaspoon of bleach in one quart of water. Store cut or peeled vegetables and fruit in refrigeration at 41 degrees Fahrenheit. Be sure all foods purchased from a salad bar have been in refrigeration or on ice.