Shipping & Handling
This six-page lesson is designed for use by educators when teaching food safety for fresh produce. Content includes how to choose, store, and clean fresh vegetables in order to minimize the risk of foodborne illness when eating these foods. This publication is a companion to Fresh Vegetable Storage and Cleaning Guide (ACE-2-W) and is compatible for use with the Small Steps to Health curriculum (HHS-749-W).
Abigail Borron; Abigail Maurer, Lisa Schluttenhofer, Mark Tucker
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