What is My Role in Food Safety?
The Canada Food Guide suggests that people enjoy a variety of foods from each food group daily, including 5-10 servings of fruits and vegetables. Fruits and vegetables have different storage requirements in order to stay fresher, longer. After returning from the grocery store or local market, it is important to promptly put away fresh fruits and vegetables that need refrigeration.
Only in the Refrigerator, Never at Room Temperature to Avoid Spoilage:
Apples, artichokes, asparagus, beans, beets, blueberries, broccoli, brussel sprouts, cabbage, belgian endive, carrots, cauliflower, celery, cherries, sweet corn, cranberries, cucumbers, eggplant, ginger root, grapes, fresh herbs, leeks, lettuce and other greens, mushrooms, green onions, parsnips, peas, peppers, pineapple, new potatoes, radishes, raspberries, rhubarb, strawberries, squash, citrus fruit, turnips.
At Room Temperature until Ripe and then in the Refrigerator:
Apricots, avocados, kiwi, mangoes, melons, nectarines, papaya, peaches, pears, plums, tomatoes.
Only at Room Temperature and Preferably not in the Refrigerator:
Bananas, garlic, globe onions, mature potatoes, pumpkins, rutabagas, sweet potatoes.