This chapter focuses on improving safe confumser handling of fresh produce. It begins by first discussing consumer produce consumption, drawing specific attention to the consumption of high risk produce items. The chapter then moves on to review pathogens isolated from produce samples, which is followed by an analysis of outbreaks and illnesses caused by produce. A section on organic produce is also provided, focusing specifically on microbial quality of conventionally grown versus organic produce and foodborne outbreaks associated with organic foods. The chapter also provides an overview of farmers markets, comparing the quality of produce items from these markets to traditional retail and also identifies the foodborne illnesses that can occur due to farmers markets. Consumer knowledge and behaviours around safe produce handling and consumption is also discussed, followed by an overview of produce safety and vulnerable and immunocompromised consumers. The chapter includes an overview of fresh produce safety handling recommendations and resources, as well as a discussion on the need to include behaviour theories and formative research in the development of new and targeted education materials around produce safety.