A recommended safety step for produce is to ...

• A. Roast vegetables
• B. Clean fruits and vegetables
• C. Skin vegetables
• D. Freeze

Answer: (B)

Safely handling produce starts with removing dirt and microbes from the surface by washing it under cool running water. Rinse thoroughly, and for sturdier items like potatoes or cucumbers, gently rub or brush them to dislodge any grime. Dry with a clean towel before cutting or consuming. This step directly reduces the risk of ingesting surface pathogens, which is why it’s the best safety practice for produce.

Roasting vegetables is a cooking method that occurs after cleaning, not a sanitation step. Skinning removes the outer layer and isn’t a reliable safety measure for all produce and can waste nutrients. Freezing preserves food but doesn’t reliably sanitize surfaces, so it doesn’t substitute for washing.