Search.jpg?width=820&height=462&name=Adobe%20Express%20-%20file%20(86).jpg)
Fresh fruits and vegetables play a starring role in countless dishes, from salads and smoothies to garnishes and sides. But because most produce is eaten raw, it is also a common source of food-borne illness when handled incorrectly.
Following safe fruit and vegetable handling procedures is essential for food businesses that want to serve high-quality, safe ingredients. From receiving and storage to preparation and thawing, these procedures reduce risk while maintaining produce quality.
The importance of safe fruit and vegetable handling
Unlike meat or dairy, fruits and vegetables are not always cooked before service. That means there’s no final heat step to destroy bacteria, viruses or parasites. Food-borne illness causing contaminants like Salmonella, E. coli, and Listeria can cling to surfaces or get introduced during preparation.
By following recommended fruit and vegetable handling procedures, food businesses can:
- Prevent cross-contamination from potentially hazardous foods
- Reduce the risk of food-borne illness
- Comply with Canadian food safety regulations
- Preserve freshness, texture and quality of produce
What to check when purchasing fruits and vegetables
Fresh produce may arrive refrigerated or at room temperature, depending on the type. Regardless of how it is delivered, all fruits and vegetables must be inspected carefully.
Delivery acceptance criteria:
- Bright, natural colouring
- No unpleasant or sour odours
- Free from insect damage, bruising and visible mould
- Firm to touch - avoid soft, mushy or leaking items
Buying from trusted suppliers helps reduce the chance of receiving contaminated produce. Consistent visual inspections are a frontline defence in your Food Safety Plan.
How to store fresh produce safely
Not all produce requires refrigeration. Some fruits and vegetables can be safely stored at room temperature, while others must be chilled.
General storage guidelines:
- Refrigerate at 4°C / 40°F or below if required
- Keep fruit and vegetables separate from raw meat, fish, poultry and eggs
- Where possible, do not wash produce before storing - moisture can promote mould growth
Some fruits and vegetables can be frozen, but steps like blanching (briefly boiling, then cooling) may be required to preserve texture after thawing.
How to thaw frozen fruits and vegetables safely
Frozen produce should be thawed in the refrigerator, never at room temperature.
Thawing best practices:
- Thaw at or below 4°C / 40°F
- Use within 48 hours of thawing
- Do not refreeze thawed produce
This helps prevent spoilage and limits the growth of harmful microorganisms.
Preparing produce safely for service
Proper preparation is one of the most important steps in produce safety, especially since fruits and vegetables are often consumed raw.
Key preparation steps:
- Wash all fruits and vegetables under running, potable water, even if they will be peeled or sliced
- Wash produce with skins, peels or rinds, such as melons and cucumbers - bacteria on the outside can transfer to the inside during cutting
- For leafy greens (e.g. spinach, lettuce):
- Separate and wash each leaf individually
- Pay close attention to folds where dirt and microorganisms can hide
- If part of an item is rotten, either:
- Remove the rotten section carefully and clean your tools
- Or discard the entire item
Always clean and sanitize cutting boards, knives and surfaces after removing rotten spots or preparing produce - especially before switching to new items.
Preventing cross-contamination with raw produce
Because produce is often uncooked, it must never come into contact with surfaces, tools or hands that have been used for:
If shared workspaces are unavoidable, follow this order:
- Prepare fruits and vegetables first
- Clean and sanitize tools and equipment thoroughly before preparing other foods
Maintaining these safe fruit and vegetable handling procedures will help ensure the produce served in your kitchen is both safe and fresh.
Supporting your commitment to safe produce
Whether you serve fruits and vegetables raw, cooked or frozen, applying proper safety procedures helps protect your customers and your reputation. The Canadian Institute of Food Safety (CIFS) supports food businesses across Canada with practical, industry-recognised training.
Our Food Handler Certification Course provides staff with the knowledge they need to handle produce safely at every step - from proper inspection, storage and preparation to preventing cross-contamination, cleaning and sanitizing effectively, and following Canadian best practices for raw and ready-to-eat foods.
