Before being cooked and served, raw fruits and vegetables SHOULD be thoroughly washed with:

Thoroughly washing raw fruits and vegetables before cooking and serving is crucial for food safety to remove dirt, bacteria, pesticides, and other contaminants that may be present on their surfaces. Using drinking quality water is essential because it is safe for consumption and free from harmful pathogens and contaminants. This ensures that any residues or germs that could potentially cause foodborne illnesses are effectively washed away.

Mineral oil and natural fruit or vegetable juice are not suitable for cleaning produce. Mineral oil could create a barrier that traps contaminants rather than removing them, while fruit or vegetable juice may not have the same cleansing properties as water and could potentially introduce additional bacteria. Non-potable water should never be used, as it may contain harmful microorganisms that can contaminate the fruits and vegetables, leading to health risks when consumed.

Therefore, using drinking quality water is the best practice for washing raw fruits and vegetables to ensure they are safe to eat.