Food Safety Tips For Cantaloupe

•     When choosing melons in the grocery store, choose ones that are firm and not bruised or damaged. Bacteria can get caught in the netted rind and can be difficult to remove. (4)
•     When choosing pre-cut melons, make sure that they are properly refrigerated/chilled, and are displayed refrigerated at 4°C (40°F), also make sure that the melon is surrounded by ice. (4)
•     All cut melons should be refrigerated immediately, and can be refrigerated up until 4 days at 4°C (40°F) or less. (4)
•     Store whole/uncut melons in the refrigerator for 5-15 days after purchase, depending on ripeness, variety, and growing conditions. (4)
•     All pre-cut/peeled cantaloupe should be refrigerated within two hours to maintain their safety and quality. (5)
•     Separate fresh fruits from meat, poultry, and seafood products. (5)
•     Store fresh produce away from raw meat in the refrigerator to avoid cross-contamination.(5)
•     All produce should be thoroughly washed under running water before eating, cutting, or cooking. (5)
•     Thoroughly scrub the firm surface of the cantaloupe to get at the bacteria hiiden in the netting of the rind. Use a clean produce brush. (5)
•     Wash your hands thoroughly with soap and hot water (At least 20 seconds) before and after handling fresh produce. (5)
•     Clean all cutting boards,dishes and utensils between the preparation of raw meat and produce that will not be cooked. Cutting boards can be sanitised in a dishwasher, or washed by hand in a mild chlorine bleach solution of 5ml (1tsp) bleach with 750ml (3 cups) of water. Rinse cutting boards thoroughly afterwards. (5)
•     Pre-washed, bagged produce doesn't need any further washing, but it would be safe to wash it, just in case it picked up any bacteria on the way home from the store. (5)
•     Wash all food equipment and utensils that come in contact with the melon. (4)