Culinary Specialist (CS) A School Fort Lee TOC Practice Test

Removing surface contaminants from produce through cleaning reduces the risk of illness. Produce can carry dirt, microbes, and residues on its surface from growing, harvesting, and handling. Washing with clean, cool running water helps remove most of these contaminants, andScrubbing or rubbing for firmer or rough-skinned items can improve effectiveness. Drying with a clean towel can prevent recontamination. Do not use soap or detergents on produce. Peeling isn’t always necessary and can remove nutrients, and it doesn’t guarantee safety since microbes can be present on the skin or in crevices. Boiling for a few minutes isn’t practical for fresh produce and can damage texture, while freezing preserves but doesn’t reliably eliminate all pathogens. So, cleaning fruits and vegetables is the essential step to make them safe to eat.