In a study released last October, the FDA found that the amount of pesticides in the produce industry does not pose a significant health threat to the general population. However, scientific organizations like the US Environmental Work Group (EWG) and the European Pesticide Action Network continue to report alarming results. While pesticides on fruits and vegetables may fall outside the rules for ServSafe MN, it is still an issue that food service management professionals should consider.
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 highlights. We also want to give ServSafe managers tips on preventing their customers from ingesting potentially dangerous pesticides.
Just because the average levels of pesticide in our produce may not pose a health threat does not mean that every grower uses a safe level of chemical pesticides. It is essential to source your fruits and vegetables from trustworthy and responsible sources committed to ensuring the safety of their produce. A popular strategy for many restaurants and food production facilities involves 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. You should also consider that organic growers can use certain natural pesticides and still label their product as organic.
ServSafe managers should ensure that customers’ food remains free from pesticides or contaminants regardless of the produce source. Immediately inspect your produce upon delivery. 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.
Post Inspection Steps
Once you have inspected your produce, knowing which items are shelf-stable is usually good practice. If you have produce that is best kept under refrigeration and stored at room temperature, there is a chance that any chemicals on the surface could seep into the flesh of your produce items.
Finally, always rinse and allow your produce to dry thoroughly before serving. The water’s propulsion will wash off unseen soil or pesticides, making it safer to eat than unwashed fruits or vegetables.
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?
