Buy right:
(1) choose produce that is not bruised or damaged
(2) avoid fruits and vegetables involved in outbreaks
Store properly:
(1) keep pre-cut fruits and vegetables cold
(2) refrigerate fruits and vegetables within 2 hours of preparation (within 1 hour if over 90°F)
(3) separate fruits and vegetables from raw meat, poultry and seafood in shopping cart, grocery bag and refrigerator at home
Prepare safely:
(1) wash your hands, kitchen utensils and food preparation surfaces before and after preparing fruits and vegetables
(2) do not let cross-contamination occur between uncooked vegetables and uncooked meats
(3) cut away damaged or bruised areas. Throw away spoiled or rotten products.
Cook properly:
(1) cook foods to the right temperature
Specific produce:
(1) bean sprouts should be cooked thoroughly and not eaten raw or lightly cooked
(2) be careful to wash food purchased at farmer's markets
(3) avoid drinking untreated juices
