1. Rinse produce thoroughly. Rinse all fresh fruits and vegetables under clean running water, including before you peel them. Use a clean vegetable brush to scrub firm produce. Note that rinsing produce is an appropriate first step in preparing produce, but may not remove all germs and bacteria.

2. Check for bruises and discard outer layers. Choose fruits and vegetables that are free of bruises or damaged spots, unless you plan to cook them. When possible, discard outer layer of fruits and vegetables. For example, throw away the outer two to three layers of leafy greens. 

3. Prioritize cooking. For any produce that can be cooked, cooking to a temperature of at least 165 °F (73.9°C) is the safest option, as most germs and bacteria cannot survive at these elevated temperatures.

4. Refrigerate cut, peeled, or cooked fruits and veggies promptly. Fruits and vegetables that have had their protective skin removed are more susceptible to bacterial growth. Refrigerate them as soon as possible, or within 2 hours, to help reduce risk, and use a fridge thermometer to make sure the temperature stays at 40°F or below. 

5. Separate fresh fruits and veggies from raw meat, poultry, and seafood. Raw meat, poultry, and seafood can drip juices that may have germs or bacteria. Store them away from fruits and veggies in the fridge, not next to or below them, and keep them separate in your shopping cart and grocery bags. Using a separate cutting board for fruits and vegetables that’s never used for cutting or preparing raw meats, poultry, or seafood can also reduce the risk of spreading germs.

6. Check for recalls. Check the U.S. Food and Drug Administration (FDA) website for recent recalls, market withdrawals, & safety alerts, and the Centers for Disease Control and Prevention (CDC) website for current foodborne outbreaks.

• Wash hands. Before and after handling food wash hands with warm water and soap for at least 20 seconds. 
• Discard outer layers. When possible, discard outer layer of fruits and vegetables. For example, throw away the outer two to three layers of leafy greens.
• Rinse produce thoroughly. Rinsing produce is an appropriate first step but may not reliably eliminate the parasite. Rinse all fresh fruits and vegetables under clean running water, including before you peel them. Use a clean vegetable brush to scrub firm produce. Note that Cyclospora parasites are resistant to standard chlorine-based sanitizers, and it is not recommended to use soap or bleach to rinse produce.
• Be cautious with pre-washed or pre-cut produce. Commercial washing processes may not be sufficient to remove the parasite.
• Avoid cross contamination. Clean kitchen counter tops, cutting boards, utensils, etc. with hot, soapy water.
• Prioritize cooking. For any produce that can be cooked, cooking to a temperature of at least 158 °F (70°C) is the safest option, as the parasite is resistant to routine chemical disinfection and washing alone cannot guarantee its removal. Cyclospora cannot survive at these elevated temperatures.