WHAT’S AT STAKE

Produce safety in a restaurant starts with sourcing high-quality fruits and vegetables from reputable suppliers. The produce should be inspected upon arrival, and any damaged or contaminated items should be discarded. The storage of produce should also be carefully managed to prevent cross-contamination with other foods or surfaces.

WHAT’S THE DANGER

HAZARDS ASSOCIATED WITH PRODUCE IN A RESTAURANT SETTING

• Contamination: Produce can become contaminated with harmful bacteria, viruses, or other pathogens during cultivation, harvesting, transportation, storage, or preparation. Contamination can occur from a variety of sources, including dirty hands, contaminated water, and unsanitary processing equipment.
• Spoilage: Produce can spoil quickly […]

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