What practice helps minimize foodborne illness when handling produce?

• A. Peel all produce
• B. Clean fruits and vegetables
• C. Soak in vinegar only
• D. Cook all at high heat

Answer: (B)

Cleaning fruits and vegetables is the best practice to minimize foodborne illness because it physically removes dirt, bacteria, and other contaminants from surfaces before you eat or cook. Rinsing under cold running water while rubbing or brushing firm produce helps lift microbes more effectively than simply peeling, and it preserves nutrients that peeling can remove. Peeling all produce isn’t always better—many pathogens can be on the surface and in the flesh, and washing is still important. Soaking in vinegar alone isn’t reliable for killing all pathogens, and cooking every item at high heat isn’t practical for raw produce and can ruin texture and flavor. The practical approach is to wash produce well, dry with a clean towel, and maintain good hand hygiene and clean preparation surfaces to reduce cross-contamination.