How should food handlers wash and disinfect fruits and vegetables?

Food handlers should wash and disinfect fruits and vegetables with potable water followed by a food service disinfectant to effectively remove contaminants and reduce the risk of foodborne illnesses. The use of potable or safe drinking water ensures that any dirt, bacteria, or pesticide residues are thoroughly rinsed away. Following this step with a food service disinfectant that is approved for use on food contact surfaces further enhances the safety of the produce by eliminating any remaining pathogens.

Using just tap water may not guarantee the removal of all harmful microorganisms, especially if the water supply is questionable or contaminated. Soap and water, while effective for handwashing, is not recommended for fruits and vegetables since soap residues can be harmful if ingested. Lastly, using alcohol and water is not suitable either, as alcohol is not effective in removing dirt and may not be food-safe for washing produce. Thus, the combination of potable water and an approved disinfectant provides the safest and most effective cleaning method for fruits and vegetables.