Preventing foodborne illnesses and maintaining food safety hinges on practicing good food hygiene and safety measures. Even after taking Food Hygiene and Safety Training, many people forget basic food safety principles during everyday cooking. Whether you’re cooking at home or managing a busy kitchen, avoiding these common slip-ups can make your food environment safer and healthier.
1. Hand Hygiene Mistakes
Washing hands correctly is simple yet often overlooked in food safety. Many people think a quick rinse is enough, but proper handwashing means scrubbing with soap for at least 20 seconds, especially before cooking and after handling raw foods like meat or seafood. Skipping this can spread harmful bacteria like Salmonella and E. coli.
To fix this: Always wash your hands thoroughly with soap for at least 20 seconds, and dry them with a clean towel or air dryer.
2. Cross Contamination of Raw and Cooked Food
Cross contamination happens when bacteria from raw food transfer to cooked or ready-to-eat food, often due to using the same tools or cutting boards without cleaning them.
To fix this: Use separate cutting boards for raw meats and cooked foods, and be sure to clean all utensils and surfaces after they’ve touched raw items.
3. Overlooking Expiry Dates
It’s easy to ignore expiry dates, but eating expired food can be hazardous. Expiry dates show when it’s no longer safe to eat.
To fix this: Always check the expiry date before using food, and organize your pantry and fridge so older items get used first.
4. Wrong Food Storage Temperatures
Keeping food at improper temperatures is a common mistake that lets bacteria grow. Bacterial “danger zone” is between 5°C to 63°C, so keep perishable food refrigerated below 5°C.
To fix this: Ensure your fridge is below 5°C and store leftovers within two hours.
5. Thawing Food at Room Temperature
Leaving frozen food out to thaw can cause bacteria to spread as the surface warms while the center stays frozen.
To fix this: Thaw food in the fridge, under cold water, or in the microwave, and don’t leave it at room temperature for over two hours.
6. Personal Hygiene Neglect
While focusing on food, personal hygiene should not be forgotten. Contaminants can mix with food if handled by someone who is sick or ungroomed.
To fix this: Wear clean clothes, tie back long hair, and avoid preparing food if you’re unwell.
7. Cooking with Incorrect Temperatures
Cooking food to the right temperature destroys harmful bacteria. Rushing can lead to undercooked meals, raising the risk of illness.
To fix this: Use a food thermometer to ensure food reaches the proper internal temperature, especially in the thickest part of meats.
8. Reusing Unwashed Utensils
Using the same utensils for raw and cooked foods without cleaning can cause cross contamination, often happening when multitasking.
To fix this: Use different tools for raw and cooked dishes, and clean utensils and surfaces right after use.
9. Inadequate Washing of Fruits and Veggies
Fruits and vegetables seem clean but might harbor bacteria or pesticides if not washed properly.
To fix this: Rinse all produce under running water and scrub firm ones like cucumbers with a clean brush.
10. Ignoring Regular Cleaning of Kitchen Surfaces
Kitchen areas like worktops and cutting boards can collect bacteria. Not cleaning them means the next food item can get contaminated.
To fix this: Regularly clean and disinfect surfaces, particularly after handling raw meat, with kitchen disinfectant or hot water and soap.
Conclusion
Ensuring food safety goes beyond preventing illnesses—it’s vital for protecting your health and that of others. By keeping these common mistakes in mind and actively avoiding them, you can make sure the food you prepare is safe and nutritious. Remember these top 10 mistakes to become a more confident and safe cook!
