We've all seen this term on bagged salad and lettuce. And don’t we love bagged salads and lettuce? Talk about making life a little easier. But what, actually, does this term mean? Baily Fink, home cook and assistant editor at Allrecipes did her research, and here’s what she found. You’ll be glad to know this!

You wouldn't be alone if you wondered, "Do I need to wash these greens again—are these greens actually safe to use right out of the package?”

Triple-washed does mean that they’ve been pre-washed before packaging. And that means they ARE ready-to-eat directly out of the package. So save yourself some time, because NO, they don't require additional washing. (I’m thinking “YAY!”)

"The term 'triple wash' is used to convey the idea that a sequence of rinses is needed to successively remove heavy soils and grit that can get lodged in nooks and crannies of the produce, especially those grown under or on top of the soil," says Luke LaBorde, PhD, a professor of food science at Penn State University.

The triple-wash system actually involves washing the greens three separate times. First comes a water-wash, meant to remove soil and heavy debris. Then the produce is transferred to a second sink and washed with a sanitized water. Finally, to ensure all debris is removed, the produce is transferred to a third sink and washed again with water and a lower concentrate of sanitizer.

Essentially, these EPA-approved sanitizers don't sterilize the produce; they just prevent one contaminated piece of produce from ruining the entire batch.

Once the greens have gone through the three washes, they are dried to remove surface moisture. Leafy greens are most commonly dried with a centrifuge (an industrialized large-scale salad spinner). Drying produce before packaging helps prevent pathogenic bacteria from growing on the produce (which also decreases its shelf life).

We don’t need to wash produce labeled "triple-washed," "pre-washed," or "ready-to-eat," according to the Food and Drug Administration (FDA). In fact, the FDA folks say that re-washing greens may lead to cross contamination from other surfaces and foods. It’s best to leave well enough alone.

If you decide to wash pre-washed produce, the FDA recommends washing your hands before and after preparation and using clean surfaces and utensils to avoid any cross contamination. Additionally, the FDA advises against soaking produce as it can increase the risk of cross contamination — so you should simply rinse produce under running water and spin it in your salad spinner.

Lastly, when washing produce at home, NEVER use soap, bleach, or commercial produce washes. Thirty seconds under running water will reduce virus contamination, according to the FDA.

Now did you catch that? Commercial produce washes—they are not necessary and should be avoided! HAH! We just saved ourselves some money! (I’m thinking “YAY!” again!) Thank you Baily and www.allrecipes.com!