1. Wash just before serving. Washing will cause the produce to spoil faster, so it needs to be served shortly after to ensure ideal freshness.
2. Use cold water. Warm water facilitates easy bacterial growth and wilts leafy vegetables.
3. Rub with your hands to remove any dirt and microorganisms.
4. Use a brush on hard produce. Carrots, potatoes and melons have a hard rind that will cling to dirt easily, so a vigorous washing method is required. Use only a soft bristle brush that will not tear or damage the skin.
5. Throw away outer leaves. On vegetables like cabbage and lettuce these layers are the quickest to spoil and will harbor the most bacteria.
6. Always wash melons and squash. Though the skin is not eaten, bacteria can contaminate the inner flesh when sliced.
7. DO NOT use detergent or bleach. Since fruits and vegetables are porous, they will absorb chemicals and can make your patrons sick.
8. Place in a clean container. Using the original container will re-contaminate the vegetables and undo all of your work.
9. Sanitize area when done. This will kill any germs that may have splashed onto surrounding surfaces.