Most Common Food Safety Mistakes

The Most Common Food Safety Mistakes that People Forget About:

Food safety is a critical concern that should be taken seriously not only in the food industry but also in the comfort of our own homes. For years, we’ve been taught the essential practices: wash your hands before handling food, keep raw meat separate from other ingredients, and avoid leaving perishable items at room temperature for too long. These actions have become second nature to many of us. However, despite these well-known rules, there are countless other food safety practices that often go overlooked or forgotten, yet they can have just as severe consequences. This blog will give helpful tips you may not have considered and mention common mistakes that you might have been making countless times unknowingly.

From improperly storing leftovers to overlooking small temperature fluctuations, these seemingly insignificant mistakes can lead to food being not safe, and food going mouldy quicker than it should be. And while we may be diligent about some food safety habits, it’s the less obvious mistakes that often slip under the radar.

This blog will give helpful tips you may not have considered and mention common mistakes that you might have been making countless times unknowingly. By recognizing these gaps in our food handling routines, you’ll be better equipped to create a safer kitchen environment. Understanding and addressing these common yet often overlooked mistakes is essential to not only preventing foodborne illnesses but also ensuring that the food we serve is safe, fresh, and of the highest quality.

Mistake #1. Not using a Food Thermometer and a Fridge Freezer Thermometer

Using thermometers is essential. Simply cutting into meat to check if it is cooked properly, or reheating leftovers in the microwave and guessing, is not safe practice recommended by international food safety guidelines. A thermometer is not only ideal to have, but is essential, as temperature measurement of food through preparation, serving and storing is vital. Following the guidance of the temperature danger zone is key.  A thermometer is used to make sure food is not left within this zone for a long period of time.

Similarly, just setting the thermostat in the fridge is not enough, you need physical fridge and freezer thermometers to properly monitor temperatures. Especially since fridges have inconsistent cooling, with some shelves being warmer than others. Read here for more info on correct fridge and freezer temperatures.

Mistake #2. Not Using the Right Storage Containers

Storing food in containers that aren’t food-safe or are poorly sealed can allow bacteria to grow or food to spoil quickly. Food should always be covered and ideally in a well-sealed food container to keep it fresh and safe from bacteria. You could also use plastic wrap, but make sure that the wrap is tightly sealed and covering the food completely. This way your food is kept safer from bacteria and moisture.

Mistake #3. Not Keeping Food at the Right Height in the Fridge

People often forget that certain foods need to be stored at specific heights in the fridge to ensure safety. For example, raw meats should always be stored on the bottom shelf to avoid juices dripping onto ready-to-eat foods. In addition, the higher shelves and nearer to the door tend to be warmer.

How to Avoid It:

• Organize your fridge properly by storing raw meats, poultry, and seafood on the bottom shelf, while ready-to-eat foods should go higher up.
• Keep dairy and meats in the coldest parts and away from the door of the fridge to ensure they stay fresh.
• Use a fridge / freezer thermometer to record the temperature in your fridge or freezer. This is the best way to control the temperature and keep record of temperature fluctuations. Also, consider using multiple thermometers in different areas of your fridge to identify the coldest areas.

Mistake #4. Not Checking the Temperature of Take-Away or Delivered Food

People often forget to check the temperature of take-out or delivery food, assuming it’s safe when it arrives. If the food has been sitting at room temperature for too long, it can fall into the danger zone.

How to Avoid It:

• Always check the temperature of delivery or take-out food when it arrives, especially if it was sitting out for an extended period. Use a thermometer to do this.
• If it’s not hot enough (above 140°F/60°C), reheat it properly to kill any bacteria that might have developed.
• Similarly, if you ordered chilled food like a salad make sure that isn’t in the danger zone either. Put it back into the fridge until it is out of the danger zone.

Mistake #5. Not Reheating Leftovers Enough: When reheating leftovers it is important to that the food is still served above the danger zone threshold even if the food has already been cooked previously. It is recommended that the food should be reheated to above 75°C or 167°F. You must heat it properly and not just warm it up, as the heat will kill any bacteria that could be present.

Another tip to make eating leftovers safer is to label the leftovers with the date the food was cooked. This will always keep you in the know about how long the food has been stored, helping you make better decisions as to whether the food is safe to eat.

Staying safe while preparing, cooking and serving food is important and that’s why the little details that often get forgotten can have big impacts on food safety overall. By making a conscious effort to correct and address the common mistakes, you significantly reduce the risk of food safety hazards that are often too commonplace in many kitchens. The details, like using correct storage containers, maintaining and monitoring the right fridge temperature with a thermometer, and checking the temperature of food after reheating leftovers, all play a part in creating a safe environment for food preparation and consumption. The cumulative effect of all these critical practices allows you more control over food safety at every stage of the food preparation and serving process.