10 food safety mistakes that are easily made

So often the tips and tricks shared between ‘seasoned’ food professionals are the ones that have something a little surprising about them – maybe they seem overly simplistic or perhaps not immediately obvious. As we all know, food safety can sometimes seem like a daunting task no matter how ‘digestable’ we try to make it for our team. So whether you’re a pro in the kitchen or trying to get a new team started on the basics, here are 10 food safety mistakes you might be making — and how to avoid them.

1. Not washing your hands properly

You might think it’s pretty obvious, but not washing your hands thoroughly before handling food is a recipe for disaster – and a common food safety mistakes often overlooked. Handwashing is the first step in preventing the spread of bacteria, and it’s down to each individual member of staff to be aware and remember any surface that could be contaminated.

Pro Tip: Wash your hands for at least 20 seconds with soap and warm water. Never skip this step!

2. Cross-contamination from raw to cooked

Mixing up your cutting boards and utensils for raw and cooked food is a big problem. If raw meat or poultry touches the same surface as cooked food, you risk transferring harmful bacteria like Salmonella and E. coli.

Pro Tip: Keep separate cutting boards for raw and cooked foods. Color-coding them is a great method in commercial kitchens which helps avoid mistakes.

3. Not storing food at the right temperature

A common mistake is leaving perishable food out for too long, allowing bacteria to grow faster than you can say “casserole.” Refrigerating or freezing food properly is key to slowing down the growth of harmful germs.

Pro Tip: Keep your fridge at 40°F (4°C) or lower, and always ensure you are monitoring your kitchen equipment to ensure it is refrigerating things properly!

4. Ignoring expiration dates

Ignoring expiration dates or using food beyond its prime is like playing with fire. It might harbor bacteria or spoilage that could cause foodborne illness.

Pro Tip: Check expiration dates regularly and always trust your senses. If it smells “off,” toss it!

5. Not thawing food safely

Defrosting frozen food on the countertop is a no-no. That’s like letting your food “simmer” in danger zone temperatures where bacteria can multiply.

Pro Tip: Thaw food in the refrigerator overnight. Never thaw food at room temperature — keep it cool and safe.

6. Under-cooking meat

Undercooking meat represents a key cause of foodborne illness. Meats like poultry, ground beef, and pork need to reach certain internal temperatures to kill harmful bacteria.

Pro Tip: Use a food thermometer to make sure your meat is cooked to a safe temperature. Chicken should reach 165°F (74°C), and beef should hit 160°F (71°C).

7. Overcrowding your refrigerator

Stuffing your refrigerator full is another big no no. When there’s no airflow, the fridge can’t maintain a consistent temperature, which means your food might not stay as fresh as it should.

Pro Tip: Keep things organized, leaving space for air to circulate. Your fridge should be “cool as a cucumber,” not overstuffed!

8. Using expired cleaning products

You wouldn’t clean your kitchen with a dirty rag, so don’t use expired cleaning supplies! Cleaning solutions that have gone past their prime won’t be as effective at killing bacteria or removing food residue.

Pro Tip: Check expiration dates on cleaning products, and make sure they’re still up to the task of keeping your kitchen “clean as a whistle.”

9. Not following the “two-hour rule”

Leaving food out at room temperature for more than two hours? That’s quite simply a recipe for disaster. Bacteria multiply quickly, and you might be setting yourself up for food poisoning.

Pro Tip: Always refrigerate leftovers within two hours, and if the weather is hot (above 90°F or 32°C), it’s only safe for one hour.

10. Not washing produce

Even if you don’t eat the skin, not washing fruits and vegetables is a big “slip-up.” You can transfer dirt and bacteria from the outside to the inside of your produce when you slice or peel it.

Pro Tip: Rinse all fruits and veggies under running water, and scrub those with thicker skins like potatoes and cucumbers.