What must be done with produce before cutting or cooking?

Washing produce before cutting or cooking is essential for food safety. This practice helps remove dirt, bacteria, pesticides, and any other contaminants that may be present on the surface of fruits and vegetables. Many pathogens can be present on produce, and improper handling can lead to foodborne illnesses.

By thoroughly washing produce under running water, any potential contaminants are less likely to transfer from the surface to the flesh when cutting or preparing it. This step not only protects the health of those consuming the food but also ensures that the food maintains its quality and flavor.

Storing produce at room temperature, freezing it, or soaking it in salt water may have their own specific uses in cooking or storage but do not address the immediate need for cleanliness and safety before preparation. Therefore, washing is the best practice to ensure that produce is safe to eat after being cut or cooked.