Munch really likes to write and share information on fruits and vegetables. We have previously written loads of posts on the health benefits of individual fruits and vegetables like broccoli, tomatoes and oranges. And we have written posts on how to get kids to eat more vegetables. In this post we bring you a great summary of food safety tips for preparing vegetables.
Recently published new research suggests that how we present vegetables can help kids enjoy them more. The strategy of pairing something new with something a person already likes is known as associative conditioning and could be helpful in encouraging kids – and adults – to eat more fruits and vegetables. So cabbage cooked with sausages anyone? Or celery smothered in peanut butter?
Food safety tips for preparing vegetables
- Buy only from known suppliers and ensure that all produce is traceable back to the supplier.
- Purchase produce that is free from bruising, rots or damage.
- Ensure that fresh-cut produce – such as cut vegetables or bagged salads – are refrigerated.
- Fresh fruits and vegetables must be kept separate from animal products, such as meat, poultry and seafood.
- Store cut vegetables at a temperature of 4.5C or below.
- Store separate from animal products.
- Wash your hands with warm water and soap, for at least 20 seconds, before and after preparing fresh produce.
- Prepare fresh produce separate from animal products. Use separate knives, cutting boards and work areas.
- Trim any damaged or bruised areas. Produce that looks rotten should be discarded.
- Produce should be thoroughly washed using clean, running water.
- Items, such as bagged salads, that have been pre washed can be used without further washing.
Thank you to the Heart Foundation for sharing such useful information on our fabulous friends – Vegetables!
Mummy to three small boys