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General Information
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Selecting Fresh Fruits and Vegitables
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When purchasing fresh produce, avoid items that are bruised, damaged, mouldy, slimy or show signs of damage from insects. Try and buy fruit and vegetables in season.
If fresh fruit and vegetables are not available select canned or frozen items.
When buying pre-cut fresh fruit and vegetables, avoid damaged items and open or torn packages. Make sure items are properly refrigerated iced.
Always keep fruit and vegetables separate from raw meat, poultry and seafood.
Fresh produce should be refrigerated as soon as possible after peeling or cutting.
Leftover cut produce should be discarded if left at room temperature for more than four hours.
Prevent fruit and vegetables from coming into contact with raw meat, poultry and seafood.
Make sure you keep fruit and vegetables in the crisper.
Fruit and vegetables, in particular fresh cuts, should be kept in the refrigerator at less than 5°C to maintain optimum freshness and ensure food safety.
Some vegetables and fruit do not require refrigeration, bananas, garlic, onions, potatoes, pumpkins, and sweet potatoes.
Vegetables and fruit can be kept at room temperature until ripe then should be refrigerated include apricots, avocados, kiwifruit, mangoes, melons, nectarines, papaya, peaches, pears, plums and tomatoes.
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