Rinse raw produce in warm water. Don't use soap or other detergents. Use smooth, durable and nonabsorbent cutting boards that can be cleaned and sanitized easily. Wash cutting boards with hot water, soap and a scrub brush to remove food particles. Always wash boards and knives after cutting raw meat, poultry or seafood and before cutting another food to prevent cross-contamination.
Pasteurization kills harmful levels of bacteria commonly found in food.
When buying from a salad bar, avoid fruits and vegetables that look brownish, slimy or dried out. These are signs that the product has been held at an improper temperature. Ask for the 5 A Day coordinator. The chart below is also available as a 77K PDF file . At least one serving of a vitamin C-rich fruit or vegetable a day.