Guidelines on Sanitary Handling Of Raw Vegetables and Fruits For Sale /Transportation:

PREAMBLE

Vegetables and fruits are an important part of our diet and are commonly consumed as cooked meal or raw as salads, garnishes, cut fruits or fruit juice. Hence, it is important to handle raw vegetables and fruits safely to prevent contamination, which can occur through agriculture, harvesting and post-harvest handling, such as sorting and storage. Eating contaminated raw vegetables and fruits, including their juices, can lead to serious food-borne illness commonly known as food poisoning. 
Food handlers in food retail outlets play an important role to provide safe food to the public. The following safe practices should be observed when handling raw vegetables and fruits to minimise contamination.  

1)  SANITARY GUIDELINES FOR THE SALE, PURCHASE AND PRESERVATION/STORAGE OF VEGETABLES & FRUITS

a) Purchase vegetables and fruits from reliable and hygienic sources 
b) All vegetables and fruits for sale must be hygienically displayed for sale in a transparent glassware with a fitted covering that would prevent dust from settling on it.
c) Reject vegetables and fruits that are bruised, damaged, mouldy or show signs of damage by pests/vermin. If good quality vegetables and fruits are not available, please endeavour to use other more hygienic alternatives such as canned or frozen vegetables and fruits. 

d) Never buy or display vegetables and fruits openly for sale or transportation. Such fruits and vegetables should be confiscated by the Environmental Health Authority and destroyed sanitarily in line with the public Health Law and issue DESTRUCTION CERTIFICATE (which must be signed by the Environmental Health Officer in charge) to the owner alongside diligent prosecution.

2) SANITARY GUIDELINES ON SAFE STORAGE OF RAW VEGETABLES AND FRUITS MEANT FOR SALE OR PUBLIC CONSUMPTION:

a) Refrigerate raw vegetables and fruits below 5°C.

b) Refrigerate cut vegetables and fruits below 5°C within two hours of peeling or cutting to maintain quality and safety. Leftover cut produce should be discarded if left at room temperature for more than 2 hours.

c) In pursuant to the above, the ministry of agriculture must establish and maintain large cold room facilities in all the local government area headquarters to store and preserve fruits and vegetables including other fresh foods sanitarily.

d) Vegetables and fruits must be stored above raw meats, fish and poultry separately on different shelves or compartments to avoid cross-contamination in the refrigerator or (coldroom facility). 

e) Also, it is strongly, professionally, advised that vegetables and fruits must be stored in separate storage compartments as fruits can cause green vegetables to turn yellow during the ripening process. 

3) SANITARY GUIDELINES ON SAFE PREPARATION AND SERVING OF VEGETABLES AND FRUITS: 

a) Wash hands with soap and water before and after handling fresh produce. Do not handle or prepare any food when you are ill and exhibit symptoms such as vomiting and/or diarrhoea.
 
b) Wash all chopping boards, dishes, utensils and table tops with soap and water before and after the preparation of vegetables and fruits.

c) Always remove the base of vegetables containing soil and wash vegetables with clean water to ensure they are free of any soil. For leafy vegetables such as lettuce and cabbage, remove and discard the outer leaves.

d) Cut away any bruised or damaged areas of vegetables and fruits. Discard rotten vegetables and fruits.

e) Wash vegetables and fruits thoroughly under running water just before eating, cutting or cooking to remove dirt, bacteria and chemical residues.

f) Always soak vegetables in fresh tap water for about 15 minutes. Special detergent or washing liquid is not required. Before cutting or cooking, rinse the vegetables once more under running water.

g) Scrub vegetables and fruits with hard surfaces (such as cucumbers, potatoes, carrots & rock melons) etc with a clean brush under running tap water. Peel fruits and vegetables to remove dirt and bacteria that may still be present.

h) Use designated clean and dry chopping boards and utensils to prepare raw vegetables and fruits.