Tag: Environmental Working Group

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ServSafe MN Spotlight On The Scary Residual Pesticides Dispute

Pesticides and ServSafe MN

In an FDA report published this month for data gathered in FY 2022, “findings show that the levels of pesticide chemical residues in the U.S. food supply are generally in compliance with EPA pesticide tolerances.” Conversely, the Environmental Working Group (EWG) has reported, “FDA tests find U.S. food supply awash in pesticide residues.” While pesticides on fruits and vegetables may not be covered by ServSafe MN rules, ServSafe managers should still address this issue.

Pesticides and ServSafe MN

ServSafe MN and Pesticides

This topic can raise many questions and often sparks a heated debate. While we may not have the space to cover every aspect of this issue, we’d like to touch on some of the highlights and give tips on preventing your customers from ingesting potentially dangerous pesticides.

Just because the average levels of pesticide in our produce may not pose a health threat, that does not mean that every grower uses a safe level of chemical pesticides. It’s crucial to ensure that you get your fruits and vegetables from reliable sources that prioritize food safety. A popular strategy for many restaurants and food production facilities is using only locally sourced, organic produce. If you have ever been in charge of your company’s budget, you may be aware that this can be an incredibly costly choice. It would help if you also considered that organic growers can use certain natural pesticides and still label their products as organic.

No matter where you decide to purchase your produce, you should ensure that your customers’ food remains untainted by pesticides or other contaminants. Upon delivery, it is crucial to promptly inspect your produce. You may not be able to see pesticides, but if any of your produce has any unusual residue, it may have been treated at some point.

Always Rinse!

After checking your produce, it’s important to know which items need refrigeration. Storing produce that requires refrigeration at room temperature can cause surface chemicals to seep into the produce. Finally, always rinse and allow your produce to dry fully before serving. The water’s force removes hidden dirt or pesticides, making it safer to eat than unwashed produce.

How do you keep your guests safe from man-made chemicals in your produce? Do you rely only on washing, or do you prefer to order from organic farms?

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New ServSafe Food Manager’s Guide To Pesticides On Produce

ServSafe Food Manager's Guide To Pesticides On Produce

ServSafe food managers should be on the lookout for any type of hazard that could cause foodborne illness in their guests. While bacteria is one of the most common causes of illness spread in food, pesticides and chemical residues on fresh produce can also pose a hidden hazard. Is there a guide for Servsafe food managers to identify pesticides on produce, and what steps can a ServSafe food manager take to ensure their finished product is uncontaminated?

ServSafe Food Manager's Guide To Pesticides On Produce
Image credit: Adrienne LaTrice and Maggie Judson via flickr

The ServSafe Food Manager and Pesticides on Fresh Produce

While the potential exists for some pesticide contamination on all produce that arrives at your restaurant, there are some fruits and vegetables that are more prone to residual pesticides and chemicals than others. Each year, the Environmental Working Group (EWG) identifies their top 15 dirty and clean produce items as far as pesticides are concerned. The 2021 dirt list includes:

  • Greens such as kale, collard greens and spinach
  • Celery
  • Strawberries and grapes
  • Peppers and Tomatoes
  • Apples, Nectarines, Cherries and Pears

If you notice the grouping of these dirty items, you’ll see there’s no common theme as to how each of these potentially contaminated ingredients is grown. We have greens grown in the ground, berries on vines, vegetables and tree fruits. With such a wide variety of fresh produce making the list, how can a ServSafe food manager ensure his produce is clean?

The first step for a ServSafe food manager is to never assume that your fresh produce is free of pesticides just because of the way it’s been packaged, especially when dealing with greens. Some greens come loose and obviously need rinsing in order to prepare for service, but even clean-looking produce in sealed bags may still be contaminated. An extra rinse won’t damage most greens, so even if the package claims to contain prewashed produce, it’s prudent to rinse before service.

This should hold true for most fresh produce, not just leafy greens. All fruits, vegetables and berries should be properly rinsed before preparation or offered fresh to customers.

The EWG also released a top 15 list of clean produce that has the lowest risk of pesticide contamination, however, low risk does not equal no risk. So wash these fruits and vegetables before service as well.

Do you take steps to reduce the risk of pesticides reaching your guests dining room table?