California eFoodHandlers Practice Exam

Rinsing fruits and vegetables under running water and using a brush for tougher skins is the recommended practice because it effectively removes dirt, bacteria, and pesticide residues from the surface. Water helps to dislodge contaminants, while a brush can help scrub areas that are more difficult to clean, such as the skins of potatoes or cucumbers. This practice significantly reduces the risk of foodborne illness when consuming fresh produce.

Using a damp cloth may not be as effective in removing contaminants, particularly for produce with complex surfaces or skins. Soaking fruits and vegetables in saltwater is not an endorsed method for cleaning and could potentially lead to excessive sodium intake. Peeling before eating, although it can help avoid certain residues, eliminates the nutritional benefits found in the skin and may not be needed if the produce is thoroughly washed. Therefore, rinsing and brushing are the best practices to ensure that fruits and vegetables are clean and safe to consume.