A quick splash of water may remove some visible dirt, but ca
Begin by washing your hands with soap and clean water for at least 20 seconds.
Make sure that the sink, cutting board, knife, and preparation surfaces are clean.
Next, rinse vegetables thoroughly under running water.
Leafy vegetables should be handled carefully because dirt and debris can remain between their leaves.
For lettuce or cabbage heads, removing damaged outer leaves may be useful.
Firm vegetables such as cucumbers can be gently scrubbed with a clean produce brush.
Vegetables should also be rinsed before peeling when appropriate, since cutting through unwashed skin can transfer contaminants to the edible portion.
The FDA recommends plain running water rather than soap or commercial produce-washing solutions.
After washing, produce can be dried using a clean towel or paper towel.
It is important to understand that washing reduces contamination but cannot guarantee complete elimination of microorganisms.
