The Food & Drug Administration (FDA) recommends taking the following steps to reduce the risk of food borne illness from fresh produce:

• At the store, purchase produce that is not bruised or damaged.
• At home, chill and refrigerate foods. After purchase, put produce that needs refrigeration away promptly. Fresh produce should be refrigerated within two hours of peeling or cutting. Leftover cut produce should be discarded if left at room temperature for more that two hours.
• Wash hands often. Hands should be washed with hot soapy water before handling fresh produce, or raw meat, poultry, or seafood, as well as after using the bathroom, changing diapers, or handling pets.
• Wash all fresh fruits and vegetable with cool
  tap water immediately before eating. Don't use soap or detergents. Scrub firm produce, such as melons and cucumbers, with a clean produce brush. Cut away any bruised or damaged areas before eating.
• Wash surfaces often. Cutting boards, dishes, utensils when handling fresh produce. If possible, use one clean cutting board for fresh produce and a separate one for raw meat, poultry, and seafood. During food preparation, wash cutting boards, utensils or dishes that have come into contact with fresh produce, raw meat, poultry, or seafood. Do not consume ice that has come into contact with fresh produce or other raw products.
• Use a cooler with ice or use ice gel packs when
  transporting or storing perishable food outdoors, including cut fresh fruits and vegetables.