When choosing, do not buy vegetables with the following characteristics:
whose parts, peel or flesh are soft or have molded or changed color;
whose leaves, stems or roots are wilted, molded or deteriorated;
that present any changes in their characteristic color, consistency or smell;
that present too little or too much moisture.
Remove the deteriorated leaves, parts and units.
Wash leafy greens (lettuce, watercress, endive, arugula) one leaf at a time and vegetables one by one with fresh water.
Submerse the vegetables for ten minutes in chlorinated water using a product made for this purpose (read the label).
Wash your hands and the utensils used for cutting and preparing foods well.
Keep vegetables refrigerated until ready to serve.