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6.13 RD’s for Healthcare, Inc. 2019 STORING PRODUCE 1. Check boxes of fruit and vegetables for rotten, spoiled items. One rotten tomato, apple or potato in a box can cause the rest of the produce to spoil faster. Throw away all spoiled items. 2. Remove obvious soil and debris when produce is delivered. Do not wash fruits and vegetables prior to storage. Washing will cause the produce to spoil more quickly. All fruits and vegetables are to be washed prior to food preparation. 3. Do not store fresh potatoes, sweet potatoes and hard squashes such as winter squash, butternut squash, acorn squash and tomatoes in the refrigerator. Store them at room temperature. Zucchini and summer squash should be stored in the refrigerator. 4. Do not store onions and potatoes together. There is a chemical the onions give off that will cat1se the potatoes to sprout roots. 5. Bananas should be stored at room temperature. When fully ripe, bananas may be stored in the refrigerator for five days, as long as they have no open skins. If bananas are stored in the refrigerator, the peel will turn black, so they should only be served at this point if peeled or used for banana bread. 6. Fresh fruits such as apricots, avocados, peaches, melons, plums, pineapples and pears may be stored at room temperature until ripe. When ripe, they should be stored in the refrigerator. 7. Keeping fresh vegetables tightly wrapped with as little air in the bag/container as possible will keep them fresh longer. 8. When storing vegetables that should remain crisp, such as lettuce and other leafy greens, fresh herbs, celery, green peppers, broccoli and asparagus, they will stay fresh longer if you place them in a sealed bag or container. 9. Remove the wilted or spoiled portions of lettuce, celery, and other fresh vegetables in the refrigerator often so they don't cause the rest of the vegetables to spoil. Docusign Envelope ID: E390BADC-1E44-881F-8033-84699C40C47B