TigerChef

Despite what we've all been taught, produce is the number one culprit in food poisoning cases - nearly twice as often as poultry and three times that of beef. And it's not just problems at the farms or during transit. Kitchen environment and food practices account for a vast amount of cases. It seems more restaurants than not follow the same patterns as those at home--buy the produce, wash it, put it in the refrigerator. The washing step, however, is many times skipped when the produce is removed from refrigeration for prep. Even the cleanest of kitchens is host to bacteria, which can settle on produce as well as anything else.

Another common mistake is washing only produce with an edible skin. Some skins are porous, and any skin broken by a knife transmits whatever bacteria resides on the outside directly into the fruit or vegetable.

When working with produce:

 

• WASH produce just prior to prep, even if you washed immediately after purchase.
• Remove stems after washing (not before, which can cause bacteria to seep into the fruit or vegetable).
• Use a brush - it's the only way to be sure you remove the most possible debris. WASH the brush after use in HOT water (dishwasher is best).
• Use a sharp knife.  To avoid cross contamination of any missed debris, wipe clean the blade between each use or when changing produce type.
• After wiping down the prep area, retire any reusable towels or rags for cleaning.

Filed under: Resource Central • General

Tags: food poisoning