United States
Hong KongWashing produce: what it does, and what it does not
Produce is washed in running potable water, in a food preparation sink, without detergent or soap. Washing reduces surface contamination; it does not eliminate pathogens, which is why cut melons and leafy greens are still TCS foods.
Everyone knows produce gets washed. Fewer people know what the washing is and is not achieving, and that gap is where the exam questions sit.
How
- In running potable water, in a food preparation sink - not a handwashing sink, not a warewashing sink.
- Without soap, detergent or bleach, unless the product is specifically approved for produce.
- Firm produce may be scrubbed with a clean brush.
- Water slightly warmer than the produce, so the temperature difference does not draw water into the item.
- Dried, or drained, before storing.
The no-detergent rule surprises people. Soap residue is a chemical hazard and produce absorbs it, so a wash that leaves residue trades one problem for another.
What washing does not do
It does not sterilize. Pathogens attach to the surface, some internalize, and washing reduces numbers rather than removing them.
Which is why cut melon and cut leafy greens remain TCS foods after washing, and why nobody may serve raw sprouts to a highly susceptible population however carefully the sprouts were rinsed.
Wash the outside of a melon before cutting it. The knife carries whatever is on the rind straight through the flesh, and the flesh is where the pathogen can grow. Washing after cutting is too late.
Pre-washed and bagged
Ready-to-eat produce labeled as washed does not need washing again, and re-washing can introduce contamination from the sink or the hands doing it.
That is counter-intuitive and it is the correct answer. Commercially washed under controlled conditions beats a rinse in a kitchen sink.
Sprouts
Raw seed sprouts are treated differently throughout the Code. The seeds themselves can carry pathogens internally, and the sprouting conditions - warm, wet, nutrient-rich - are ideal for growth.
Washing does nothing about that. Sprouting seeds on the premises requires a variance and a HACCP plan, and raw sprouts are prohibited where a highly susceptible population is served.
After washing
Washed produce is ready-to-eat. It goes on the top shelf, gets handled with a barrier rather than bare hands, and if it is cut and held more than 24 hours, it gets a date mark.
Two of those three are the ones people forget, because washing feels like the end of the process rather than the point at which stricter rules begin.
Common questions
How should produce be washed?
In running potable water in a food preparation sink, without soap or detergent, with firm items scrubbed using a clean brush. Water slightly warmer than the produce avoids drawing water in.
Can you use soap to wash vegetables?
No. Produce absorbs detergent residue, which is a chemical hazard. Only products specifically approved for washing produce may be used.
Do you need to wash bagged salad labeled as pre-washed?
No, and re-washing can introduce contamination from the sink or from hands. Commercially washed under controlled conditions is more reliable than a kitchen rinse.
Should you wash a melon before cutting it?
Yes, the outside. The knife carries whatever is on the rind straight through the flesh, so washing after cutting is too late.
Does washing make produce safe?
It reduces surface contamination rather than eliminating pathogens. That is why cut melon and cut leafy greens are still TCS foods after washing, and why raw sprouts remain prohibited for highly susceptible populations.