Refrigerate your veggies and fruits (Exception: tomatoes, bananas and pineapples)
The following are recommended times for various cooked vegetables and fruits that offer the best flavors, maximum nutrients, and food safety.
Source: https://www.hsph.harvard.edu/
Refrigeration at 40°F or lower
5 days: Cooked beans
Freezing at 0°F or lower
2-3 months: Soups and stews; cooked beans
6-8 months: chopped fruit (banana) stored in a freezer bag
8-12 months: Vegetables, if blanched first for about 3-5 minutes (depending on the vegetable)
The safest produce to eat is cooked; the next safest is washed.
Wash your hands for 20 seconds with warm water and soap before and after preparing fresh produce.
Wash kitchen utensils, and food preparation surfaces, including chopping boards and countertops, before and after preparing fruits and vegetables.
Wash fruits and vegetables under running water—when you are ready to eat. Do wash fruits even if you do not plan to eat the peel.
Remove the outermost leaves of a head of lettuce or cabbage. Clean each individual leaf
Rinse produce BEFORE you peel it, so dirt and bacteria aren’t transferred from the knife onto the fruit or vegetable.
Gently rub produce while holding under plain running water. There’s no need to use soap, bleach, or a produce wash.
Use a clean vegetable brush to scrub firm, thick-skinned produce, such as cucumbers.
Drain and pat dry produce with a disposable cloth or paper towel to further reduce bacteria that may be present.
Source: https://www.fda.gov/
Source: https://www.cdc.gov/
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