A “Best-If-Used-By- (or Before)” date is the last date recommended for peak quality as determined by the manufacturer of the product.

Many vegetables and fruits make their own natural waxy coating. After harvest, fresh produce may be washed to clean off dirt and soil – but such washing also removes the natural wax. Therefore, waxes are applied to some produce to replace the natural waxes that are lost. Wax coatings help retain moisture to maintain quality from farm to table.

Preparation Tips for Fresh Produce

Many precut, bagged produce items like lettuce are pre-washed. If so, it will be stated on the packaging. This pre-washed, bagged produce can be used without further washing.

As an extra measure of caution, you can wash the produce again just before you use it. Precut or prewashed produce in open bags should be washed before using.

Begin with clean hands. Wash your hands for 20 seconds with warm water and soap before and after preparing fresh produce.

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.

Select 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.

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!