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Fruit and Vegetable Bar Tutorial

Food Safety. Fruit and Vegetable Bar Tutorial. Washing Fruits/Vegetables. All raw fruits and vegetables shall be thoroughly washed (with friction) in water to remove soil and other contaminants before being cut (SOP 22).

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Fruit and Vegetable Bar Tutorial

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  1. Food Safety Fruit and Vegetable Bar Tutorial

  2. Washing Fruits/Vegetables • All raw fruits and vegetables shall be thoroughly washed (with friction) in water to remove soil and other contaminants before being cut (SOP 22). • Note: It is NOTokay to run your fruit/vegetables through the dishwasher to wash. • Packaged fruits and vegetables labeled as being previously washed and ready-to-eat are not required to be washed (see next slide). All other fruits, including oranges and bananas need to be washed

  3. Fruits and Vegetables which are Pre-washed: Sliced Apples Broccoli Buds Peeled Baby Carrots Snack Pak carrots Matchstick Carrots Cauliflower Buds Shredded Lettuce Clamshell Spring Mix 9oz Spinach bags Cabbage with color Carrot Coins Celery Stalks Sliced Cucumbers Fajita Mix Jicama Sticks Trimmed Radish Zucchini Coins Allcut fruit

  4. Potentially Hazardous Foods Definition: Potentially Hazardous Food(PHF’s)is a term used by food safety organizations to classify foods that require time-temperature control to keep them safe for human consumption • PHF’s include: • Canned food items that have been opened. • i.e. canned green beans, apple sauce, pears. • Food from an animal origin that is raw or heat-treated. • i.e. eggs, milk, meat, and poultry. • Food from a plant origin that is heat-treated. • i.e. cooked rice, cooked potatoes, and cooked noodles. • Cut melons • i.e. watermelon

  5. What does this mean? • If the item we place on the fruit/vegetable bar are PHF’s, it must be discarded after service and not saved as a leftover. • Note: Use shallow long pans, or small bowls (high school only) so that you aren’t forced to toss much away at the end of service. • Note: Items that are not placed out at the fruit/vegetable bar before the end of service can be used the next day.

  6. Which items must be discarded from the fruit/vegetable bar? • Any item coming out of a can i.e. green beans, applesauce, canned fruit • Cut melon • Peas, Corn • Specialty Salads i.e. black bean and corn, garbanzo bean and tomato, coleslaw

  7. Which items can be savedas a leftover from the fruit/vegetable bar? • Fresh whole(un-cut) fruit • Oranges, plums, blueberries, etc. • Fresh vegetables • Green salad, carrots, cherry tomatoes, etc.

  8. How to process leftovers from the salad bar. • If saving whole fresh fruit/vegetables, they must be washed and placed in new containers for the next day. • These containers must be covered, labeled and dated.

  9. Potentially Hazardous Food, Hot and Cold Holding • Colder than 41º / Hotter than 140º • Bacteria growth

  10. What does this mean? • We do notserve roasted fruit or vegetables on the salad bar. If fruit and vegetables are roasted, they mustbe served hot (held at 140ºF or higher before service) on the serving line. • Note: If you save roasted fruit/vegetables as a leftover, you must cool the item per HACCP SOP 19-Cooling Potentially Hazardous Foods, then these can be served on the salad bar.

  11. Questions? Please contact your Program Manager

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