You can help keep produce safe by making wise buying decisions at the grocery store. Here are some helpful hints on how to keep your produce safe and fresh.

Buying Tips for Grocery Store Produce

• Purchase produce that is not bruised or damaged.   
• When selecting freshcut produce - such as a half a watermelon or bagged mixed salad greens - choose only those items that are refrigerated or surrounded by ice.   
• Bag fresh fruits and vegetables separately from meat, poultry and seafood products when packing them to take home from the market.
  

Storage Tips for Fresh Produce

Keep your refrigerator set at 40° F or below. Use a fridge thermometer to check!

To maintain quality of fresh produce:   

• Certain perishable fresh fruits and vegetables (like strawberries, lettuce, herbs, and mushrooms) can be best maintained by storing in a clean refrigerator at a temperature of 40° F or below. If you're not sure whether an item should be refrigerated to maintain quality, ask your grocer.   
• All produce that is purchased pre-cut or peeled should be refrigerated to maintain both quality and safety.
• Keep your refrigerator set at 40° F or below. Use a fridge thermometer to check!
  

Preparation Tips for Fresh Produce

When preparing any fresh produce, begin with clean hands. Wash your hands for 20 seconds with warm water and soap before and after preparation.
   
What About Pre-washed Produce?      

• Many precut, bagged, or packaged produce items like lettuce are pre-washed and ready to eat. If the package indicates that the contents have been pre-washed and ready to eat, you can use the product without further washing                
• If you do choose to wash a product marked “pre-washed”, and “ready-to-eat,” be sure to use safe handling practices to avoid any cross-contamination. Wash your hands for 20 seconds with warm water and soap before and after handling the product and wash the produce under running water just before preparing or eating.       
• Cut away any damaged or bruised areas on fresh fruits and vegetables before preparing and/or eating. Produce that looks rotten should be discarded.   
• All produce should be thoroughly washed before eating. This includes produce grown conventionally or organically at home, or produce that is purchased from a grocery store or farmer's market. Wash fruits and vegetables under running water just before eating, cutting or cooking.   
• Even if you plan to peel the produce before eating, it is still important to wash it first.   
• Washing fruits and vegetables with soap or detergent or using commercial produce washes is not recommended.   
• Scrub firm produce, such as melons and cucumbers, with a clean produce brush.   
• Drying produce with a clean cloth towel or paper towel may further reduce bacteria that may be present.
  

Separate for Safety

• Keep fruits and vegetables that will be eaten raw separate from other foods such as raw meat, poultry or seafood - and from kitchen utensils and cutting boards used for those products. 
• Wash cutting boards, dishes, utensils and counter tops with hot water and soap between the preparation of raw meat, poultry and seafood products and the preparation of produce that will not be cooked.   
• For added protection, kitchen sanitizers can be used on cutting boards and counter tops periodically. Try a solution of one teaspoon of chlorine bleach to one quart of water. If you can't use chlorine, hydrogen peroxide or vinegar can also work well.   
• If you use plastic or other non-porous cutting boards, run them through the dishwasher after use.

How can I keep things from going bad?

• Keep an eye on what is in your fridge. If it looks like it is on it's way out, try to use in in something before it's too late. This is very important. Just as important as keeping an eye on expiration dates on your other refrigerated foods.
• Take produce like mushrooms (don't wash until needed) and lettuce out of it's original packaging and put in a ziploc with holes or paper bag. It will lengthen it's time in the fridge
• Keep apples away from other fruits. They give off a gas that ripens other produce. Alternatively, you can use apples to ripen unripe fruit, such as green bananas, by putting together.
  
• Most of all, EAT IT! Make your shopping list according to the recipes and meals you are going to make during the week. Don't overbuy!
  

Sources: http://www.fda.gov/Food/ResourcesForYou/Consumers/ucm114299
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