Question

How can food handlers reduce bacteria to safe levels when preparing vegetables

Answer 1

These can be done by washing of the vegetables, good kitchen Hygiene and proper storage.

Vegetables are perishables, with some quantity of stored water  and therefore they harbor bacteria.

• Hands should be washed before handling to prevent contamination.

• Thorough washing should be done under  running water to remove the bacteria. The water current sweeps away the bacteria.

• Further washing of the vegetables in the warm water with 2% saline solution is needed to  kill some other bacteria and pesticides  resistant to cold water. This is also remove  pesticides residue  on the leave surfaces.
• The vegetables should be stored in the refrigerator to slow down the activity of the  bacteria  prior to cooking  or before eating.

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