Before raw fruits and vegetables are served, they should be washed with what?

To ensure safety when serving raw fruits and vegetables, they should be washed with potable water. Potable water is water that is safe for human consumption, meaning it is free from contaminants and suitable for food preparation. Washing fruits and vegetables with potable water helps to remove dirt, bacteria, and pesticide residues, significantly reducing the risk of foodborne illness.

Using anything other than potable water, such as chlorine or vinegar, is not advisable for washing raw produce. While certain sanitizing solutions may be beneficial in specific contexts (such as cleaning surfaces), they can leave harmful residues on fresh produce or alter the flavor. Non-potable water, by definition, contains contaminants that could pose health risks and is not safe for washing food items. Therefore, rinsing produce with potable water is the best practice to ensure that they are clean and safe to consume.