New Jersey Protect Your Produce, Protect Your Customers Poster

1. CHECK IF YOUR VENDORS ARE 
FOLLOWING GOOD AGRICULTURAL 
PRACTICE GUIDELINES.	 	
2. FOLLOW GOOD RECEIVING AND 
STORAGE PRACTICES, INCLUDING 
TEMPERATURE MONITORING.	 	
4. WASH AND SANITIZE UTENSILS AND 
EQUIPMENT BEFORE CUTTING, SLICING, 
OR CHOPPING ALL RAW PRODUCE.	  	
3. AVOID OR MINIMIZE BARE HAND 
CONTACT WITH RAW PRODUCE.	 WASH 	
HANDS IN WARM, SOAPY WATER FOR 20 
SECONDS BEFORE HANDLING PRODUCE. 	 	
5. WASH MELONS BEFORE SLICING. 
CHECK THAT INTERNAL TEMPERATURE 
IS 41	°F OR LESS. THEN SANITIZE 	
UTENSILS AND EQUIPMENT. AFTER 
SLICING, PLACE MELON ON ICE. 	 	
PROTECT YOUR PRODUCE, 	
PROTECT YOUR CUSTOMERS	 	
May O’Dowd, 	Commissioner  	 	Public Health Services	 	Consumer and Environmental Health Services	 	Food and Drug Safety Program	 	Phone: 609	-826	-4935   Fax:  609	-826	-4990	 	nj.gov/health/	eoh	/foodweb	/ 	
                     	 	
4. WASH AND SANITITZE UTENSILS AND 
EQUIPMENT BEFORE CUTTING, SLICING, 
OR CHOPPING PRODUCE.	 	
6. MONITOR HEALTH OF EMPLOYEES. IF 
THEY COUGH OR SNEEZE EXCESSIVELY, 
OR ARE NAUSEOUS, VOMITING, OR HAVE 
DIARRHEA THEY SHOULD BE SENT HOME.	 	
Distributed by The New Jersey Food Council 	 	                            	30 West Lafayette  Street           Trenton, NJ 08608                    609	-392	-8899	 	www.njfoodcouncil.com	/