I wash fruit early and put it on the serving line and so it is not always dry. Is it safe to eat?

Uncooked fruits and vegetables, except for cut melons, sliced tomatoes, and bean sprouts, are NOT potentially hazardous, so do not need to be at 41 degrees F or colder. However, it is recommended that they be held at 41 degrees F or colder for optimal quality.  

Fresh fruits and vegetables must be washed before putting it on the serving line. Washing must be done under cool running water. No soap or sanitizing solution can be used as both might leave a residue that is not safe to consume.  Because fresh fruits and vegetables are ready-to-eat, one must wear gloves when washing and/or cutting them.  It is always best to make sure that fruits and vegetables that are washed are completely dry before putting them on the serving line, however, if there is some water still on the product, this does not pose a food safety hazard.  

Revised:  June 25, 2008; Originally prepared: October 2006

If you have questions, contact Dr. Angela Fraser, Associate Professor/Food Safety Education Specialist, Clemson University, Clemson, SC.

Clemson University is an AA/EEO employer and does not discriminate against any person or group on the basis of age, color, disability, gender, national origin, race, religion, sexual orientation, or veteran status.

 AS 0708