Question

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1. What do good fresh food practices mean to you?
2. Have you had any previous food safety experience?

Answer 1

I think in terms of food safety.

Keep things refrigerated, except tomatoes and bananas. Especially juices, dairy, etc. Refrigeration helps preserve quality and nutrition as well as preventing bacterial growth.

Pasteurization is a good thing. You don't need whatever enzymes are found in vegetables because you're not a plant. Milk enzymes are not useful either. Bacteria think milk and juice are good food too, and you can get food poisoning.

Wash your fresh produce before eating. Organic E. coli and Salmonella can make you sick.

If you can afford farm-to-table, great. If not, it's better to eat more conventional produce than a little bit of pricey organic.
If you preserve or can your own foods, follow the latest recommendations of the USDA, Extension, or local equivalent. This will help prevent botulism and other illness.

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