Vegetable Washing Procedure
1. Preparation 🧼
- Wash your hands thoroughly with warm water and soap before and after handling vegetables.- Ensure sinks, utensils, cutting boards, and working surfaces are clean.
2. Sorting and Removal
- Discard any spoiled or damaged vegetables.- Remove outer leaves of leafy vegetables such as lettuce and cabbage.
3. Rinsing Under Running Water
- Rinse vegetables under cool running water.- Use a soft brush for firm vegetables like carrots and potatoes.- For leafy vegetables, soak in clean water and gently agitate, then rinse thoroughly.
4. Sanitization (Optional)
- Use a vinegar solution (1 cup vinegar per 3 cups of water) and soak for 5 minutes.- Or use baking soda (1 tsp per liter of water) and soak for 10–15 minutes.- Rinse well with clean water after soaking.
5. Final Rinse and Drying
- Rinse the vegetables again with clean water to remove any residues.- Dry using a clean towel or paper towels.
6. Storage
- Store vegetables in clean, covered containers in the refrigerator.- Avoid storing them wet to prevent spoilage or bacterial growth