Melon Food Safety
September 21, 2011
Over the past several months, there have been some reports of illness and death, as well as recalls of melons in the United States. We just wanted to review the protocol for washing, serving, and shelf-life of melons – both whole and once they have been cut.
Prior to handling melons all food service personnel should wash their hands before as well as after handling any whole melon, such as cantaloupe, watermelon, or honeydew. Some melons you may receive have actually been brushed and washed in acidified chlorine. Yet others are field packed and the soil from the field along with any bacteria is now in your food preparation area.
Each melon should be washed with your approved commercial produce wash (i.e. peracetic acid based) and dry them with a clean cloth or paper towel before cutting. All cut melon should be promptly consumed or refrigerated at or less than 40 F (32-34 F is best) for no more than 7 days. Cut melons left at room temperature for more than 4 hours should be discarded.
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