proper handling and

preparation of salad
greens
Brent yapan
wash hands for 20 seconds
with warm water and soap
before and after preparing
fresh produce.
Wash every kitchen utensil
that have been used before to
avoid contaminated food.
remove any damaged or bruised
areas on the vegetables
before preparing and/or
eating. produce that looks
rotten or moldy should be
discarded.

discard produce that has

touched or come in contact
with any substance from raw
meat, poultry, or seafood.
Store any uneated produce in
refrigerator to avoid spoilage.
Clean work surface before
handling the produce.

TLE Poster