What is the proper way to handle fruits and vegetables before serving?

The proper way to handle fruits and vegetables before serving involves several important steps that ensure food safety and hygiene. Inspecting the produce allows you to check for any signs of spoilage or pests which could affect the safety of the food. Washing fruits and vegetables under running water is essential, as it helps remove dirt, bacteria, and pesticide residues that can be present on their surfaces. This method of washing is recommended by food safety authorities, as it ensures that any contaminants are effectively removed.

Peeling may also be necessary in some cases, especially if the skin is damaged or if you want to remove potential contaminants that are harder to wash away. Some fruits and vegetables, like apples or cucumbers, have skins that may harbor pesticides or dirt, so peeling them can provide an additional layer of safety.

Using plastic bags is not a recommended method for storing or handling fresh produce pre-service, as it can promote moisture retention leading to spoilage. Washing fruits and vegetables with soap is also discouraged because soap can leave harmful residues that are not safe for consumption. Simply rinsing them with water may not be sufficient to eliminate all contaminants, which is why thorough washing is emphasized. Therefore, the combination of inspection, washing under running water, and peeling if necessary represents best practices