The U.S. government’s guide to Minimize Microbial Food Safety Hazards for Fresh Fruits and Vegetables (available at http://www.cfsan.fda.gov/~dms/prodguid.html) addresses microbial food safety hazards and good agricultural practices (GAPs) common to the growing, harvesting, washing, sorting, packing, and transportation of most fruits and vegetables sold to consumers.
This voluntary, science-based guidance is used by both U.S. and non-U.S. fresh fruit and vegetable producers to help ensure the safety of their produce. Good agricultural practices are science-based guidelines established to ensure a clean and safe working environment for all employees while eliminating the potential for contamination of food products. Beyond general GAPs, the industry
has developed commodity-specific food safety advice for several commodities.

In addition to implementing good agricultural practices, the fresh produce industry also works to reduce the risk of foodborne illness throughout the distribution chain through proper sanitation, product handling and storage, and traceback procedures. Marketers at every link in the chain pay close attention to worker hygiene and training, in the field, the packinghouse, in transportation, distribution, and retail/foodservice outlets, including proper hand-washing and instruction to avoid cross-contamination of fresh produce.

• Safe Use of Manure: Growers that use manure as an important source of nutrients for the soil implement proper use guidelines for the safe application of manure, including composting manure, incorporating before planting, and avoiding top dressing.

• Pesticides: Leading health authorities encourage Americans to eat five to 13 servings of fruits and vegetables each day for better health. These experts have taken pesticide residues into account when making these recommendations. Recent data from the U.S. Department of Agriculture (USDA) show that 99% of fresh fruits and vegetables consumers buy in stores have either no pesticide residues or residues below established tolerances. The same study showed that some fruits and vegetables have residues of more than one pesticide in or on them. It also indicates that pesticide residues are lower than in past years.

The levels of these residues are so infinitesimal that reputable health authorities have concluded that they are beneath any realistic threshold of harm. Those who argue that consumers are at risk from the minuscule pesticide residues on fresh fruits and vegetables are ignoring the facts and are doing consumers a grave disservice. They willfully dismiss the overwhelming evidence from government, scientific, and health authorities that fruits and vegetables are safe and that the health benefits of frequent and regular consumption of fresh fruits and vegetables far outweigh any hypothetical risk.

• Import safety: The United States relies on fresh produce imports to provide consumers with a plentiful year-round supply of fresh fruits and vegetables. All produce imported into the United States must meet U.S. safety standards, regardless of the safety rules in the exporting country. Non-U.S. marketers have a strong financial interest in meeting these requirements as they are necessary to gain access to the lucrative U.S. marketplace.

• Consumer Safe Food Handling: The Partnership for Food Safety Education has developed a safe produce handling campaign and offers the following advice to consumers.

Check: Check to be sure that the fresh fruits and vegetables you buy are not bruised or damaged. Check that fresh cut fruits and vegetables like package salads and precut melons are refrigerated at the store before buying. Do not buy fresh cut items that are not refrigerated.

Clean: Wash hands with warm water and soap for at least 20 seconds before and after handling fresh fruits and vegetables. Clean all utensils and surfaces with hot water and soap, including cutting boards, counter tops, peelers and knives that will touch fresh fruits or vegetables before and after food preparation. Rinse fresh fruits and vegetables under running tap water, including those with skins and rinds that are not eaten. Packaged fruits and vegetables labeled ready-to-eat, washed, or triple-washed need not be washed. Rub firm-skin fruits and vegetables under running tap water or scrub with a clean vegetable brush while rinsing with running tap water. Dry fruits and vegetables with a clean cloth towel or paper towel. Never use detergent or bleach to wash fresh fruits or vegetables. These products are not intended for consumption.

Separate: When shopping, be sure fresh fruits and vegetables are separated from household chemicals and raw foods such as meat, poultry, and seafood in your cart and bags at checkout. Keep fresh fruits and vegetables separate from raw meat, poultry, and seafood in your refrigerator. Separate fresh fruits and vegetables from raw meat, poultry, and seafood.Do not use the same cutting board without cleansing with hot water and soap before and after preparing fresh fruits
and vegetables.

Cook: Cook or throw away fresh fruits or vegetables that have touched raw meat, poultry,
or seafood.

Chill: Refrigerate all cut, peeled, or cooked fresh fruits and vegetables within two hours.

Throw away: Throw away fresh fruits and vegetables that have not been refrigerated within two hours of cutting, peeling, or cooking. Remove and throw away bruised or damaged portions of fruits and vegetables when preparing to cook them or before eating them raw. Throw away any fruit or vegetable that will not be cooked if it has touched raw meat, poultry, or seafood. If in doubt, throw
it out!