Guidelines For Handling Raw Vegetables And Fruits

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					              Guidelines For Handling Raw Vegetables And Fruits
                                                      Edition 01/07
                                                                                                                 Page 1 of 1
                              A public health document prepared by:
                   Environmental Health Department, National Environment Agency
                             40 Scotts Road #21-00 Singapore 228231



INTRODUCTION

Vegetables and fruits are commonly consumed raw e.g. salads, garnishes, cut fruits or fruit
juice. However, raw vegetables and fruits can potentially be sources of food-borne illnesses,
when consumed without washing and cooking, as they may contain contaminants and harmful
microbes.

Therefore, foodhandlers in food retail outlets need to handle and prepare raw fruits and
vegetables properly to ensure that they are safe to eat.

Please refer to the attached guidelines that list the recommended measures that foodhandlers
should follow in handling raw vegetables and fruits to minimise contamination.




                                                 Our Environment – We Care
      Find out more about how we can work together to help Singapore keep a clean and healthy environment at http://www.nea.gov.sg