Use running water and a clean work area, with a separate approach for prewashed produce.
Why it matters: Cleaning before cutting reduces transfer from a dirty outside to the food inside.
Written guidance reviewed: October 3, 2026 · Sources and equipment assumptions are below.
Take this guide to another device
Steps, notes, supplies, setup choices, results and check dates save on this browser as you work. Plus can also keep an account copy. Account copies update only when you choose Save; loading one replaces the browser draft shown here.
Review all saved work. Saved account check dates appear in My Day. Clear the date and save again to finish a follow-up. Email settings stay separate; existing opted-in agenda or deadline emails can include these dated actions.
Understand the job before starting
Rinsing produce removes surface dirt; follow the food-handling method in this guide.
A common mistake to avoid
Using a household cleaning product on food is different from washing a counter.
Use what you already have. Check each item when it is ready.
Before you begin
Do not use soap, bleach, or household cleaners on food. Do not wash raw meat in the sink. Washing cannot make rotten or recalled produce safe; discard rotten items and follow recall instructions.
0 of 4 steps checked0%
Guide progress and notes save on this browser; choose Save account copy above to carry them to another device with Plus. Downloads contain the complete blank checklist; print to include your current checks and notes.
Do it with me
Your step position saves on this browser. Use the picture when available, then check the written result.
STEP 1 OF 4
Check the food and label
Start here: Check condition and package label.
Example: Check condition and package label. Follow the written step.
Read-aloud is available in supported browsers; the written steps always remain available.
Discard rotten produce and remove damaged areas from otherwise sound items with clean tools.
Read packages for “prewashed” or “ready to eat”; those items do not need another wash.
Keep produce away from raw meat and its juices.
Before moving to the next step
Check this specific result: The produce is sound and you know whether it is already ready to eat.
If that result is not true yet, leave the box unchecked. Write what is missing in your notes; use the official instructions below when the equipment or situation differs.
STEP 1 OF 4
Check the food and label
Start here: Check condition and package label.
Example: Check condition and package label. Follow the written step.
Discard rotten produce and remove damaged areas from otherwise sound items with clean tools.
Read packages for “prewashed” or “ready to eat”; those items do not need another wash.
Keep produce away from raw meat and its juices.
Before moving to the next step
Check this specific result: The produce is sound and you know whether it is already ready to eat.
If that result is not true yet, leave the box unchecked. Write what is missing in your notes; use the official instructions below when the equipment or situation differs.
STEP 2 OF 4
Wash your hands and prepare the area
Start here: Wash hands and prepare clean tools.
Example: Wash hands and prepare clean tools. Follow the written step.
Wash hands with soap and water before handling food.
Use a clean preparation surface, sink area, and utensils.
Set aside a clean towel for drying produce rather than using a cloth that wiped raw-food spills.
Before moving to the next step
Check this specific result: Hands, work area, and drying materials are clean.
If that result is not true yet, leave the box unchecked. Write what is missing in your notes; use the official instructions below when the equipment or situation differs.
STEP 3 OF 4
Rinse before peeling or cutting
Start here: Gently rub whole produce under water.
Example: Gently rub whole produce under water. Follow the written step.
Rinse ordinary whole produce under running water and gently rub the surface.
Scrub firm produce such as a melon with a clean produce brush.
Wash the outside even when you will peel it; do not soak everything in a sinkful of dirty water.
Before moving to the next step
Check this specific result: The whole surface is rinsed before a knife cuts through it.
If that result is not true yet, leave the box unchecked. Write what is missing in your notes; use the official instructions below when the equipment or situation differs.
STEP 4 OF 4
Dry and prepare with clean tools
Start here: Dry and prepare away from raw meat.
Example: Dry and prepare away from raw meat. Follow the written step.
Dry with a clean cloth or paper towel, then use clean tools to peel or cut.
Keep ready-to-eat pieces away from raw meat.
Refrigerate cut produce promptly and use its label or official storage instructions.
Before moving to the next step
Check this specific result: Prepared produce is dry, protected from raw foods, and stored as required.
If that result is not true yet, leave the box unchecked. Write what is missing in your notes; use the official instructions below when the equipment or situation differs.
Pictures for this guide
Picture 1 of 4 · Check the food and label
Rinse fruit and vegetables before preparing them, step 1: Sound whole produce and Check ready-to-eat wording. Check condition and package label. Diagram is generic; follow the written directions and your own equipment instructions.
For: Check the food and label
Illustrations show examples of the actions above. Follow your equipment’s instructions.
Notes about these pictures
Discard rotten produce and remove damaged areas from otherwise sound items with clean tools. Read packages for “prewashed” or “ready to eat”; those items do not need another wash. Keep produce away from raw meat and its juices.
Do not use soap, bleach, or household cleaners on food. Do not wash raw meat in the sink. Washing cannot make rotten or recalled produce safe; discard rotten items and follow recall instructions.
Was this step clear?
Flag “Check the food and label” for review. We save the guide and step identifiers with your account to limit duplicates, not your private notes.
What to look for: Watch rinsing and produce preparation. Do not add soap, bleach, or household cleaners; prewashed ready-to-eat packages have separate instructions.
Link details checked 2026-10-03. Video availability and equipment menus can change.
These YouTube videos belong to their respective creators. Life’s Checklists does not own them and is not affiliated with the creators. Links open on YouTube, where the videos are available independently of our membership.
How to use the video with this guide
Read “Before you begin” first. Watch the relevant part, pause, then return to the written step and its completion check. Use captions and playback speed if they help. A demonstration may cover only part of the task or show different equipment.
Your model’s instructions and current official guidance take priority. For urgent problems, follow the stop instructions without waiting to watch a video.
For this guide, the final result is: Prepared produce is dry, protected from raw foods, and stored as required.
A concrete way to approach this task
Rinse the outside of a melon before slicing, even though you will not eat the rind. Read a ready-to-eat salad bag’s label first.
What if I cannot complete a step?
If produce was recalled, washing it is not a fix. Follow the recall’s return or disposal directions.
Identify the exact step: “Check the food and label.” Record what you tried, what happened, and which item or model you used. Ask for help with that specific problem rather than repeating an unsafe or unsuccessful action.
Do not use soap, bleach, or household cleaners on food. Do not wash raw meat in the sink. Washing cannot make rotten or recalled produce safe; discard rotten items and follow recall instructions.
Connect this skill to everyday life
Check what food you own, what equipment you can use, and how many portions you need. Choose one simple meal before planning a whole week.
An exact ingredient match does not prove you own enough. Rice and rice vinegar are different; diced tomato and tomato sauce are different. Leftovers still need safe handling.
