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Celiac Disease Nutrition Guide, 3rd Ed. (Single Copy)

Celiac Disease Nutrition Guide, 3rd Ed. (Single Copy)

This easy to read “survival guide” outlines essential information for people diagnosed with Celiac disease.

Safe Handling Tips for Fruits and Vegetables

Produce safety

Keep your produce safe to eat with proper food preparation and storage.


  • If you shop at a farmer's market, go early to avoid produce that has been sitting out all day.
  • Buy produce in season when possible.
  • At a grocery store, if you are not satisfied with the selection, ask the produce manager if there is more available.
  • Buy loose produce rather than packaged. You have more control over what you select.
  • Don't purchase produce with mold, bruises or cuts.
  • Buy only the amount of produce you will use within a week.
  • Buy only pasteurized juices.


  • Promptly store produce that needs refrigeration. Fresh whole produce such as bananas and potatoes don't need refrigeration.
  • Refrigerate fresh produce within two hours of peeling or cutting.
  • Throw away cut produce left at room temperature for more than two hours.
  • Discard cooked vegetables after three to four days.


  • Wash all fresh fruits and vegetables with cool tap water immediately before eating.
  • Scrub firm produce such as melons and cucumbers with a clean produce brush.
  • Remove and discard outer leaves of lettuce.
  • Use two separate cutting boards to avoid cross-contamination: one for raw meat and another for fruits and vegetables.
  • Cook raw sprouts such as alfalfa and clover; cooking significantly reduces your risk of illness.

Reviewed December 2012