How can food handlers ensure the freshness of produce?

Food handlers can ensure the freshness of produce primarily by checking for signs of spoilage and using the FIFO (First In, First Out) method for inventory management. This approach involves organizing stock so that the older items are used first, ensuring that produce does not spoil while sitting unused for extended periods. Checking for signs of spoilage involves looking for any discoloration, soft spots, or mold, which can indicate that produce is past its prime and may not be safe or appealing for consumption.

The other options do not effectively promote the freshness of produce. Refrigerating all types of produce is not advisable, as some fruits and vegetables have optimal storage conditions at room temperature. Washing all produce in hot water can damage delicate items and may not effectively remove all contaminants. Purchasing only frozen items eliminates the opportunity to provide fresh options, which can detract from the quality of meals. Therefore, option A is the best practice for maintaining the freshness of produce in food handling.