|
You are here:
Health Home >
Environmental Health >
Food Safety >
Fact Sheets
> Fact Sheets > Fruit & Cut Melons
Preparing Fruit & Cut Melons
Fruit is an important part of a balanced diet.
National guidelines recommend that we eat at least five fruits
and vegetables each day.
Fresh fruit, like many other foods, can pose a risk if not
prepared or stored properly. All fruits need to be washed to
remove dirt and germs.
Fruits such as oranges, apples, lemons,
and pineapple are higher in acid and are not as potentially
dangerous. Cut melons, however, can allow bacteria to grow. Care
must be taken when preparing melons for eating, sampling, or
retail sale to prevent possible contamination and growth of
germs.
Follow these steps to keep your melons fresh
and safe:
Before cutting a melon:
-
Place the melon (s) in a refrigerator
until the internal temperature of the melon is 41°F or
less.
-
Wash your hands and sanitize your cutting
surface and knife. (Use a sanitizing solution of 1 teaspoon
of 5.25% bleach per 1 gallon of cool water.)
-
Wash the outer surface of the melon with
drinking water to remove dirt and germs.
Cut the melon and then:
-
Store the slices at 41°F or less in a
refrigerator and or with ice. If keeping melons cold with ice,
bury them in the ice so none of the melon is above the level
of the ice.
-
Do not display melons on top of the ice; they
will not stay cold enough.
-
Use a stem-type thermometer to check the internal
temperature of the melon(s).
-
Fruits should be
stored above and away from all meats to prevent
cross-contamination.
  
Top of Page |
