Q What is "organic produce"?

A Organic produce is grown without using most conventional pesticides; fertilizers made with synthetic ingredients or sewage sludge; bioengineering; or ionizing radiation. Before a product can be labeled "organic," a government-approved certifier inspects the farm where the food is grown to make sure the farmer meets the U.S. Department of Agriculture's organic standards. Companies that handle or process organic food before it reaches the supermarket or restaurant must be certified, too.

Q What is ethylene gas - and how does it affect produce?

A Some fruits and vegetables - like bananas - naturally produce ethylene gas when they ripen. Oftentimes, such fruits and vegetables are harvested in the un-ripened state to preserve firmness and for long shelf life; they are later exposed to ethylene gas to induce ripening. Do not store carrots near ethylene producing produce to preserve taste.

Q Why do carrots turn white in my refrigerator?

A It is rumored that the "white film" you may see as your carrots sit in your refrigerator is "chlorine coming to the surface." This white blush is actually caused by the dehydration of the cut surface. Baby cut and peeled carrots are more prone to develop this only because their entire surface area is a cut surface. To keep baby cut and peeled carrots from drying out, store them at low temperature and in a high relative humidity environment. If your carrots start to blush, simply soak them in a bowl of cool water for a few minutes and enjoy.

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Q What does the "use-by" or "sell by " date mean on a package of fresh produce?

A "Best-If-Used-By- (or Before)" or "sell by" dates are the last dates recommended for peak quality as determined by the manufacturer of the product.

Q Why are wax coatings used on fruits and vegetables?

A  Many vegetables and fruits make their own natural waxy coating. After harvest, fresh produce may be washed to clean off dirt and soil - but such washing also removes the natural wax. Therefore, waxes are applied to some produce to replace the natural waxes that are lost. Wax coatings help retain moisture to maintain quality from farm to table including:

• when produce is shipped from farm to market
• while it is in the stores and restaurants
• once it is in the home

Waxes also help inhibit mold growth, protect produce from bruising, prevent other physical damage and disease, and enhance appearance.

Q How are waxes applied?

A Waxes are used only in tiny amounts to provide a microscopic coating surrounding the entire product. Each piece of waxed produce has only a drop or two of wax.

Coatings used on fruits and vegetables must meet FDA food additive regulations for safety. Produce shippers and supermarkets in the United States are required by federal law to label fresh fruits and vegetables that have been waxed so you will know whether the produce you buy is coated. Watch for signs that say: "Coated with food-grade vegetable-, petroleum-, beeswax-, or shellac- based wax or resin, to maintain freshness."

Q Do I have to wash baby carrots?

A It is not necessary. Many precut, bagged produce items like lettuce are pre-washed. If so, it will be stated on the packaging. This pre-washed, bagged produce can be used without further washing.

• As an extra measure of caution, you can wash the produce again just before you use it. Precut or prewashed produce in open bags should be washed before using.

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For more information visit the FDA @ http://www.fda.gov/Food/ResourcesForYou/Consumers/default.htm