Food safety is a crucial aspect of ensuring that the meals we prepare and consume are free from harmful bacteria, viruses, and contaminants. While some food safety practices are well known, there are many lesser-known tips that can help you further reduce the risk of foodborne illnesses. Whether you’re cooking for your family or preparing a meal for a gathering, following these lesser-known safety practices can make a huge difference in keeping everyone healthy.
In this article, we’ll explore 12 food safety tips that most people don’t know but should follow for healthier, safer meals.
1. Wash Your Hands, But Don’t Forget Under Your Nails
Most people know to wash their hands before and during food prep, but one spot often overlooked is under the fingernails. Bacteria can hide beneath your nails, so it’s essential to scrub that area thoroughly. To do so, use a nail brush or a clean toothbrush to gently scrub under your nails for at least 20 seconds while washing your hands.
Why It Matters:
Bacteria hiding under your nails can transfer to your food, leading to potential contamination, especially when handling raw meats or produce.
2. Use Paper Towels for Drying Hands, Not a Dish Towel
A lot of folks dry their hands with a dish towel after washing them, but dish towels can harbor bacteria, especially if they aren’t washed frequently. Instead, use a paper towel to dry your hands after washing them, and then discard it to avoid transferring bacteria back onto your clean hands.
Why It Matters:
Using a dirty dish towel can recontaminate your hands, making the effort of washing them pointless. Paper towels reduce this risk.
3. Cool Leftovers Quickly
It’s common to let food cool before refrigerating it, but this can sometimes lead to unsafe food temperatures. To cool hot leftovers quickly, divide large portions into smaller containers and place them in shallow dishes. You can also use an ice bath to bring the temperature down faster before placing them in the fridge.
Why It Matters:
Bacteria grow rapidly at temperatures between 40°F and 140°F. Cooling food quickly helps prevent bacterial growth during the cooling process.
4. Don’t Rinse Raw Meat
Contrary to popular belief, rinsing raw meat is not a good practice. While some believe it washes away bacteria, in reality, it can spread bacteria all over your sink and countertops. The safest way to deal with bacteria on meat is to cook it to the proper internal temperature, which will kill any pathogens.
Why It Matters:
Rinsing meat can cause bacteria to splash onto nearby surfaces, leading to cross-contamination.
5. The “Two-Hour Rule” for Perishable Foods
Perishable foods like dairy, meats, and cut fruits or vegetables shouldn’t be left out for more than two hours at room temperature. This includes both preparation time and serving time. If the temperature is above 90°F, such as during a summer picnic, this window shrinks to just one hour.
Why It Matters:
Leaving food out for too long allows bacteria to multiply, increasing the risk of foodborne illness.
6. Don’t Marinate Meat on the Counter
Marinating meat at room temperature is a recipe for disaster. Always marinate in the fridge, not on the counter. If you plan to use the marinade as a sauce later, make sure to bring it to a boil before serving to kill any bacteria that may have been transferred from the raw meat.
Why It Matters:
Raw meat can harbor harmful bacteria, and leaving it out at room temperature while marinating encourages bacterial growth.
7. Keep Your Refrigerator at 40°F or Below
Most people don’t regularly check the temperature of their refrigerator. Make sure your fridge is set to 40°F (4°C) or lower to prevent bacteria from growing on perishable foods. It’s a good idea to have a fridge thermometer to ensure accuracy.
Why It Matters:
Keeping food cold slows down bacterial growth, ensuring your food stays safe to eat for a longer period.
8. Use a Food Thermometer – Not Guesswork
You can’t always tell if food is fully cooked just by looking at it. Instead of relying on guesswork, use a food thermometer to ensure your food reaches the proper internal temperature. Different meats and dishes require specific temperatures to kill harmful bacteria. For example, poultry should be cooked to an internal temperature of 165°F, while steaks and roasts should reach 145°F.
Why It Matters:
Cooking meat to the right temperature kills bacteria like Salmonella and E. coli, which can cause severe illness.
9. Don’t Overcrowd the Fridge
While it’s tempting to stuff your fridge to the brim, overcrowding can prevent proper airflow and cause uneven cooling. This can result in some foods not being stored at the right temperature. Make sure there’s enough space for air to circulate and keep your foods evenly chilled.
Why It Matters:
Proper airflow ensures that all your food is being stored at safe temperatures to avoid spoilage or bacterial growth.
10. Sanitize Your Sink Regularly
Your kitchen sink can be one of the dirtiest areas in your home, often harboring more bacteria than your toilet seat. After handling raw meat, cleaning fruits and vegetables, or washing dirty dishes, sanitize your sink with a mixture of hot water and bleach or an appropriate kitchen cleaner.
Why It Matters:
A dirty sink can be a breeding ground for bacteria, which can easily spread to dishes, utensils, or food if not properly cleaned.
11. Replace Your Sponges Regularly
Kitchen sponges are notorious for harboring bacteria, especially if they’re used frequently. Replace your sponge every one to two weeks or sanitize it daily by microwaving it for one minute or running it through a dishwasher with a heated dry cycle.
Why It Matters:
Using an old or dirty sponge to clean your kitchen can spread bacteria rather than remove it.
12. Know When to Throw It Out
It’s tempting to keep leftovers for as long as possible, but some foods spoil faster than others. In general, leftovers should be eaten within three to four days, and food that looks or smells off should be discarded immediately. Trust your senses, and when in doubt, throw it out!
Why It Matters:
Eating spoiled food can result in foodborne illnesses, even if it looks or smells okay at first glance.
Conclusion
Food safety isn’t just about the basics of washing your hands and keeping your kitchen clean—there are many lesser-known tips that can further safeguard you and your family from harmful bacteria. By incorporating these 12 tips into your kitchen routine, you can significantly reduce the risk of foodborne illness and enjoy safer, healthier meals.
Don’t underestimate the importance of cooling leftovers quickly, sanitizing your sink, and ditching that old sponge. It’s the little things that often make the biggest difference when it comes to food safety!
