Fresh fruit and vegetables are so appealing on hot days. Just be mindful of the food safety risks these foods can carry. According to the Centers for Disease Control and Prevention, there were a total of 86 reported foodborne illness outbreaks in the United States associated with the consumption of fresh produce between 2010 and 2019. These outbreaks resulted in 20 deaths, as well as more than 4,000 reported illnesses, though these illnesses are often underreported. While it’s necessary to take safety precautions within restaurant kitchens, the risks start at the farm. As food safety expert Doug Powell mentions in a report from U.S. Foods, it’s important for operators to get to know their farms well and not be swayed by buzzwords like “natural” and “sustainable.” Understand their practices when it comes to irrigation, soil fertilization and hand washing.