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.
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:
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.
Buying from trusted suppliers helps reduce the chance of receiving contaminated produce. Consistent visual inspections are a frontline defence in your Food Safety Plan.
Not all produce requires refrigeration. Some fruits and vegetables can be safely stored at room temperature, while others must be chilled.
Some fruits and vegetables can be frozen, but steps like blanching (briefly boiling, then cooling) may be required to preserve texture after thawing.
Frozen produce should be thawed in the refrigerator, never at room temperature.
This helps prevent spoilage and limits the growth of harmful microorganisms.
Proper preparation is one of the most important steps in produce safety, especially since fruits and vegetables are often consumed raw.
Always clean and sanitize cutting boards, knives and surfaces after removing rotten spots or preparing produce - especially before switching to new items.
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:
Maintaining these safe fruit and vegetable handling procedures will help ensure the produce served in your kitchen is both safe and fresh.
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.