15 Common Food Safety Mistakes Every Home Cook Should Avoid

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Food safety is a crucial part of cooking, yet it’s easy to make mistakes that can put you and your family at risk of foodborne illness. How often do you check the expiration dates on perishable foods? Are you sure you’re handling raw meat properly or washing fresh produce the right way?

To keep your kitchen safe and your meals healthy, there are some key rules to follow. From storing food correctly to cooking at safe temperatures, these guidelines are essential. Below is a list of 15 common food safety mistakes and tips on how to avoid them.

Not Washing Hands Correctly

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Bacteria and germs can easily transfer from your hands to food. Always wash your hands thoroughly with warm water and soap for at least 20 seconds before and after handling food, especially raw meat and fresh produce.

Using the Same Cutting Board for Everything

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Using the same cutting board for both raw meat and fresh produce without cleaning it in between is a leading cause of cross-contamination. Harmful bacteria like Salmonella and E. coli can transfer from raw meat to other foods. Use separate cutting boards for meat and vegetables, or wash thoroughly after each use.

Thawing Meat on the Counter

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Thawing meat at room temperature can quickly cause bacteria to multiply. Instead, thaw meat safely in the refrigerator or, if you’re in a hurry, use the microwave. Never leave it sitting on the counter, as bacteria thrive between 40°F and 140°F.

Rinsing Raw Poultry

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Many people believe rinsing raw poultry helps remove bacteria, but it actually spreads harmful bacteria around the kitchen. The best way to eliminate bacteria is to cook poultry thoroughly, as the heat will destroy any harmful pathogens.

Reusing Dirty Dishcloths

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Dishcloths and sponges that aren’t cleaned properly can spread bacteria to clean surfaces and dishes. To avoid contamination, sanitize sponges in the microwave or dishwasher and wash dishcloths in hot water.

Leaving Leftovers Out Too Long

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Food left out for more than two hours—especially in warm weather—can quickly grow bacteria. To prevent this, refrigerate leftovers within two hours, or within one hour if it’s particularly hot.

Not Using a Food Thermometer

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Guessing whether your meat is fully cooked based on appearance can be risky. A food thermometer ensures that meat has reached a safe internal temperature, killing any harmful bacteria like Salmonella or Listeria.

Cooking Eggs Improperly

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Undercooked eggs, including sunny-side-up eggs or raw ingredients in cookie dough, can carry Salmonella. Make sure eggs are fully cooked with firm yolks, or opt for pasteurized eggs in recipes that call for raw or lightly cooked eggs.

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Overloading the Refrigerator

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Packing your refrigerator too full can block air circulation, which prevents it from maintaining a safe temperature. Keep your fridge at 40°F or below, and organize it so air can flow freely to ensure all food is stored at a safe temperature.

Reusing Marinade from Raw Meat

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Marinade that’s been in contact with raw meat can be full of bacteria. If you want to use it as a sauce, make sure to bring the marinade to a boil for at least 5 minutes to kill any harmful bacteria.

Marinating Meat at Room Temperature

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Leaving meat to marinate at room temperature allows bacteria to multiply. Always marinate meat in the refrigerator, where it will stay safely chilled.

Tasting Food to Check if It’s Spoiled

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Tasting food to see if it’s spoiled can expose you to harmful bacteria. Instead, trust the expiration date and visual or smell cues. If in doubt, it’s safer to throw it out.

Ignoring Expiration Dates

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Expired foods can harbor bacteria, even if they still look fine. Check the dates on perishable items regularly, and use the older ones first to prevent them from going bad.

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Not Washing Fresh Produce Thoroughly

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Fresh fruits and vegetables can carry dirt and bacteria. Rinse them under running water before eating or cooking. For extra protection against pesticides, soak the produce in a vinegar solution (1 part vinegar to 3 parts water) for 15–30 minutes and then dry it with a clean towel.

Failing to Clean the Refrigerator Regularly

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Spills, spoiled food, and leaks in the refrigerator can lead to bacterial growth, including Listeria, which thrives in cold environments. To prevent contamination, clean your fridge at least once a month using warm, soapy water.

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