Preventing foodborne illnesses and ensuring food safety means sticking to high food hygiene and safety standards. Even after completing Food Hygiene and Safety Training, many people often forget the basics while cooking daily. Whether you’re running a professional kitchen or just cooking at home, avoiding some common mistakes can lead to a safer and healthier food environment.
Firstly, proper hand hygiene is one of the simplest yet most overlooked parts of food safety. Many people think a quick rinse is enough, but thorough hand washing with soap for at least 20 seconds is essential before cooking and after handling raw food like meat, poultry, or seafood. Failing to wash hands properly can spread harmful pathogens, such as Salmonella and E. coli, which can cause serious illness.
To minimize cross-contamination, make sure to use different cutting boards for raw meat and other foods. Clean and disinfect surfaces, knives, and utensils after handling raw ingredients.
Pay attention to expiry dates. It’s easy to forget them, but eating food past its expiration date can risk your health. Always check dates before using any product, and make sure to rotate your stock, using older items first.
Keep an eye on food storage temperatures. Improper storage allows bacteria to grow rapidly, especially between 5°C and 63°C. Make sure perishable food is kept below 5°C and refrigerate leftovers within two hours of cooking.
Avoid thawing food at room temperature. Leaving frozen food on the counter can help bacteria multiply quickly because the outer layer warms up while the center remains frozen. Instead, thaw food in the fridge, under cold water, or in the microwave.
Don’t underestimate personal hygiene. It’s important for food handlers to maintain good personal hygiene to avoid contaminating food. Always wear clean clothes, tie back long hair, and avoid cooking if you’re sick.
Cooking food to the right temperature is crucial for killing harmful bacteria. To make sure food is cooked properly, especially when rushing, use a food thermometer to check the thickest part of the meat.
Avoid using the same utensils for raw and cooked food as this leads to cross-contamination. Always clean cutting boards, utensils, and surfaces immediately after use.
Fruits and vegetables might look clean, but they can carry bacteria or pesticides. Make it a habit to wash produce properly under running water and scrub firm produce with a clean brush.
Lastly, regularly clean kitchen surfaces like countertops and cutting boards, as they can harbor bacteria from raw food. Clean and disinfect them after food preparation, especially after handling raw meat.
By being aware of these common food safety mistakes and actively avoiding them, you can ensure that the food you prepare is safe and healthy. Remember these top mistakes and you’ll be well on your way to mastering safe cooking techniques!
