- 1). Prepare a disinfectant solution of one once of bleach to one gallon of water. Store the solution in a spray bottle. Disinfect all preparation surfaces, including cutting boards, by spraying them lightly with the solution; then allow them to air dry prior to preparing vegetables.
- 2). Wash all vegetable-preparation utensils, such as knives, bowls and platters, with hot water and detergent. Washing in an automatic dishwasher that uses hotter water than human hands can tolerate will provide more thorough disinfecting.
- 3). Keep vegetables properly refrigerated at below 40 degrees F prior to preparation. Avoid cross-contamination by storing vegetables separately from meats and poultry. Maintain separate cutting board for meats and poultry, and vegetables.
- 4). Wash vegetables thoroughly prior to preparing. Vegetables tend to become contaminated from coming in contact with organic fertilizers that may contain animal manure. Thorough washing will help to remove the contaminants.
- 5). Maintain cooked vegetables above 140 degree F prior to serving. Cooked vegetables that are not consumed and allowed to cool should be discarded. Do not attempt to save and reheat them.
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