What should be done with fruits and vegetables before they are used in food service?

Washing fruits and vegetables thoroughly before using them in food service is essential for ensuring food safety. This process helps remove dirt, pesticide residues, and harmful bacteria that may be present on their surfaces. Thorough washing can reduce the risk of foodborne illnesses, which can arise from consuming contaminated produce.

While peeling may be appropriate for certain fruits and vegetables, it does not guarantee the removal of contaminants that could be on the skin. Soaking in vinegar can also help in certain situations, but it is not always a necessary step and does not ensure that all bacteria or chemicals are eliminated. Storing fruits and vegetables in a cool place is important for maintaining their freshness and quality, but it does not address the immediate need for cleaning them prior to food preparation. Therefore, the most critical first step is to wash them thoroughly to ensure they are safe for consumption.