What is a proper practice for washing produce before displaying?

Washing produce properly is essential for food safety and maintaining quality. Rinsing fresh fruits and vegetables under cold running water is a widely recommended practice. This method effectively removes dirt, bacteria, and pesticide residues that may be present on the surface of the produce. Scrubbing certain items that have thicker skins, like potatoes or cucumbers, can further ensure any residual contaminants are removed, enhancing safety for consumers.

Using cold running water is particularly important as hot water may cause some fruits and vegetables to start cooking or break down, which could compromise their texture and taste. While the use of soap might seem logical, it isn't recommended for washing produce because it can leave chemical residues that are harmful if ingested. Wiping with a dry cloth does not adequately clean produce and soaking in hot water can lead to undesirable changes in quality.

Therefore, the practice of rinsing under cold running water and scrubbing when necessary is the safest and most effective way to prepare produce for display and consumption.