Describe how produce should be washed at home.

The majority of fresh consumed fruits and vegetables in the United States are wholesome and free of the microorganisms that could result in illness under common and sensible handling and food preparation practices. In addition, many fruits and vegetables have natural barriers, like skins and rinds, which minimize the chance that any surface contamination could be transferred to the internal edible portions. These protective barriers can guard the internal parts up to the point of harvest. These same barriers can also make washing and/or light to vigorous brushing of produce more effective, depending on the sensitivity of the item.

Contamination by microbial pathogens can only result, ultimately, from an external environmental source at some point from production to food preparation. Nonetheless, as with all fruits and vegetables that are consumed uncooked, the best approach to maintaining the wholesome nature and safe consumption of your home garden harvest is to be aware of potential risks, and to establish common-sense approaches, from growing to consuming, that minimize the chance of external and internal contamination.

The quality of postharvest water that comes in contact with fresh produce during cleaning and food preparation is widely recognized as the essential control point for fresh produce. Washing, in combination with a disinfectant treatment, will reduce but not eliminate microbial contamination. Greater microbial reductions are achieved on smooth, waxy produce than on rough textured, porous or leafy greens.

Mechanical removal of soil and potential contaminants by brush-washing under running tap water is the recommended home practice. Sanitizing solutions are not generally recommended for home use and washing produce with soap is not advisable.
Refrigeration is important for quality and safety management but cannot alone be relied upon to provide sufficient protection from potential foodborne illness.

The following should also be considered:

Use only good quality fruit, free from open wounds or defects that may have allowed bacteria to become internalized. Avoid fruit that have visible sunken areas or areas of mold or decay.
Cutting away decayed or damaged areas at least 1 inch beyond the edge of the defect is generally effective for produce consumed immediately or promptly refrigerated.
Running water is strongly recommended over batch washing in a basin.

Source:
T.V. Suslow, S. Goerge, and L. Harris. 2004. Key Points of Control and Management of Microbial Food Safety Concerns for Edible Landscape and Home Gardening.