Ummm, have to drag up the memories. For most things you don't peel and that don't get cooked, a bit of dishwashing detergent to go along with the water. Berries are an exception, their skins are very thin, so lots of water. Ditto iceberg lettuce after removing the outer leaves.

A lot of it is avoiding cross contamination, like cleaning up any place you set the produce before washing it. Or if you're cooking with meat or eggs, making sure that's very well separated, and cleaned up afterwords. I'm pretty sure salmonella was a lot more prevalent when and where she was growing up, and of course on a farm you don't have the advantages of all the things food processors do nowadays to reduce or eliminate bacterial loads.

Also cook eggs pretty dead, but only my father liked scrambled eggs for breakfast sometimes, everything else either first got hard boiled or went into batter or dough and got cooked well.