Common Food Safety Mistakes

Sometimes a small mistake can have big consequences, especially when it comes to food safety. Some foodborne illnesses, such as salmonella, only require 20 cells to be consumed before you become sick. Don't be one of the 48 million Americans that will get food poisoning this year, avoid making these common food safety mistakes.

Thawing Food on the Counter

In an effort to quickly defrost their frozen food, many people put it on the counter for a couple of hours. The problem with this is that pathogens on your food grow extremely quick at room temperature. Thaw your food in the refrigerator or in cold water; if you are in a rush, use the microwave.

Not Washing Hands Enough

Washing your hands is vital in limiting your contact with harmful bacteria – both inside the kitchen and out. For an effective hand wash, use soap and warm water, and wash your hands for at least 20 seconds. You should be washing your hands several times throughout the food-prepping process, especially if raw meat is involved.

Not Replacing Sponges & Dish Rags

Sponges and dish towels are two of the dirtiest items in your entire kitchen. Sponges provide a moist, dark climate that bacteria thrives in, and multi-purpose rags are a leading cause of cross-contamination. Have separate towels for the dishes, wiping down counters, drying hands, etc. and make sure to wash them in hot water regularly.

Eating Undercooked Meat

Do not rely solely on sight and taste to determine if your meat is fully cooked, the only way to know for sure is with a food thermometer. Harmful bacteria can still live in cooked meat unless it has been thoroughly heated all the way through to at least 160° F.

Keeping Your Refrigerator Too Warm

Food safety experts refer to anything warmer than 40° F as “The Danger Zone” because bacteria growth rates begin to rapidly spike at this temperature. Keep bacteria at a standstill by keeping your refrigerator between 32-38° F.

View more common food safety mistakes at FoodSafety.gov

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