Fresh Cut: Safe-Handling Practices for Consumers
Vol. 2002 No. 9, Historical Fact Sheets
Vol. 2002 No. 9

Fresh Cut: Safe-Handling Practices for Consumers: FCS8740/FY484, 10/2002

Historical Fact Sheets
https://doi.org/10.32473/edis-fy484-2002
Amy Simonne
University of Florida
https://orcid.org/0000-0003-1695-4389
EDIS Cover Volume 2002 Number 9 teacher and students image
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Keywords

FY484

How to Cite

Simonne, Amy. 2002. “Fresh Cut: Safe-Handling Practices for Consumers: FCS8740 FY484, 10 2002”. EDIS 2002 (9). Gainesville, FL. https://doi.org/10.32473/edis-fy484-2002.
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Abstract

A variety of fruits and vegetables should be part of one’s healthy diet. However, several foodborne illnesses have been traced to fresh produce. Although fresh cut produce are washed and sanitized before marketing, they are
not germ free. You can take steps to reduce your own risk of foodborne illness from fresh produce. This publication is FCS8740, one of a series of the Department of Family, Youth and Community Sciences, Florida Cooperative Extension Service, IFAS, University of Florida. Publication: October 2002.

https://doi.org/10.32473/edis-fy484-2002
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