To keep foodborne illnesses at bay and ensure food safety, maintaining excellent food hygiene and safety practices is crucial. Even after completing training, many people overlook the basic principles of food safety in daily routines. Whether you’re running a professional kitchen or just cooking at home, steering clear of these common mistakes can lead to a safer and healthier eating environment.
1. Hand Hygiene: One of the simplest yet often neglected steps in food safety is washing hands correctly. Many think that a quick rinse is adequate, but true handwashing requires scrubbing with soap for at least 20 seconds. This should be done before cooking and after handling raw foods like meat or seafood. Not washing hands properly can spread harmful pathogens like Salmonella and E. coli, which can make you seriously ill. Make sure to wash your hands with soap for 20 seconds, particularly after touching raw meat or using the restroom. Use a clean towel or air dryer to dry your hands, as wet hands can spread germs.
2. Cross Contamination: This happens when bacteria from raw food make their way to cooked or ready-to-eat items, often because the same utensils or cutting boards are used without cleaning in between. To avoid this, use separate cutting boards for raw meat and other foods, and thoroughly clean surfaces, knives, and utensils after they come into contact with raw food.
3. Expiry Dates: It’s easy to overlook expiry dates, but eating food past its expiration can seriously affect your health. These dates show when food is no longer safe to consume. Always check expiry dates before using products and organize your fridge and pantry to use older items first.
4. Food Storage Temperatures: Storing food at the wrong temperature is a common mistake that lets bacteria grow. The best temperature for stopping bacteria is below 5°C. Refrigerate perishable foods quickly and ensure your fridge is set below 5°C. Also, refrigerate leftovers within two hours of cooking.
5. Thawing Food: Leaving food to thaw on the counter is a bad idea because it allows bacteria to grow. The outside of the food can warm up while the inside remains frozen, creating a perfect breeding ground for bacteria. Instead, thaw food in the fridge overnight, under cold water, or in the microwave. Never leave perishable food out for more than two hours.
6. Personal Hygiene: While focusing on food, don’t forget about personal hygiene. Food handlers can introduce contaminants if they’re sick, wearing dirty clothes, or have untied long hair. Always wear clean clothes, tie back hair, and avoid cooking if you’re not well.
7. Cooking Temperatures: Cooking food properly eliminates harmful bacteria. Rushing can lead to undercooked food and foodborne illnesses. Use a food thermometer to make sure food reaches the right internal temperature, checking the thickest part of meat.
8. Utensil Use: Using the same utensils for raw and cooked food can easily lead to cross-contamination. It’s a common misstep, especially when multitasking. Use different utensils for handling raw and cooked foods, and clean cutting boards, utensils, and surfaces immediately after use.
9. Washing Produce: Fruits and vegetables often seem clean but can harbor harmful bacteria or pesticides. Many skip washing produce thoroughly, increasing the risk of illness. Wash them under running water before eating, and scrub firm fruits like cucumbers or melons with a clean brush.
10. Cleaning Kitchen Surfaces: Kitchen surfaces can harbor bacteria from raw food, and neglecting to clean them can contaminate other foods. After preparing food, especially raw meat, clean and disinfect all surfaces using a kitchen disinfectant or hot water and soap.
By focusing on these food safety basics, you’re not just preventing foodborne illnesses—you’re protecting your health and the health of others. Keep these top 10 mistakes in mind, and you’ll be on track for mastering safe cooking practices.
