Making mistakes is a human thing, but a single food safety mistake can potentially shut down an entire food enterprise. 
Food safety is considered a non-negotiable priority in any food establishment, whether it is a restaurant, food manufacturing facility, or home kitchen. However, despite best intentions, food safety mistakes can occur, leading to potential health risks for consumers and reputational damage for businesses. Being mindful of the most common food safety mistakes is necessary for stakeholders to pay attention to those activities and execute them in the right way to prevent food safety incidents. 

Let’s explore the top 10 food safety mistakes and learn how to prevent them:

1. Improper Handwashing
One of the most common food safety mistakes is inadequate handwashing. Employees may not wash their hands thoroughly or frequently enough, leading to the transfer of harmful bacteria and pathogens to food. Good hand hygiene is the first line of defense in preventing foodborne illness. 

How to Avoid?

⇒ Wet hands with warm water, apply soap, and rub hands together for a minimum of 20 seconds. 

⇒ Implement a strict handwashing policy that requires employees to wash their hands:

1. Before handling food
2. After using the restroom
3. After handling raw meat, poultry, or seafood
4. After touching their face, hair, or body
5. After handling garbage or cleaning chemicals

2. Cross-Contamination
Cross-contamination occurs when bacteria from one food item are transferred from raw foods are transferred to ready-to-eat foods, surfaces, or utensils. For instance, this can happen when juices from raw meats come into contact with cooked meat, or when raw meat is cut on a cutting board and then vegetables are subsequently cut on the same surface.

How to Avoid?
⇒ Use separate cutting boards and utensils for raw meats and produce. Use separate chopping boards and utensils for raw and cooked/ready-to-eat foods.
⇒ Store raw meats on lower shelves to prevent juices from dripping onto other foods.
⇒ Clean and sanitize surfaces, utensils, and equipment after handling raw foods.
⇒ Use color-coded equipment and utensils to designate for specific tasks (e.g., red for raw meat, green for produce).

3. Inaccurate Temperature Control
Failing to properly monitor and regulate temperatures during storage, cooking, and cooling stages can result in the proliferation of harmful bacteria such as Salmonella or E. coli. Whether it is storing perishables at incorrect temperatures, undercooking foods, or allowing cooked items to linger too long in the “danger zone” (between 40°F and 140°F), the consequences can be severe. This includes both inappropriate refrigeration and improper cooking temperatures. 

How to Avoid?
Follow temperature control guidelines:
⇒ Keep refrigerators at 40°F (4°C) or below and freezers at 0°F (-18°C) or below.
⇒ Cook foods to their recommended minimum internal temperatures (e.g., poultry to 165°F/74°C, ground beef to 160°F/71°C).
⇒ Use food thermometers to verify temperatures and ensure food safety. 

4. Unsafe Thawing Practices 
Unsafe thawing practices are a common food safety mistake that can lead to the proliferation of harmful bacteria and potential foodborne illnesses. Thawing food at room temperature, such as leaving it on the kitchen counter, or using hot water baths, increases the risk of bacterial growth as the outer layers of the food may enter the danger zone where bacteria multiply rapidly. Thawing in standing water can result in uneven thawing, creating pockets where bacteria can thrive. It is essential to thaw food safely in the refrigerator, under cold running water, or in the microwave using the defrost setting to minimize health risks.

How to Avoid?
⇒ Cook thawed foods immediately to prevent bacterial growth. 
⇒ Thaw food in the refrigerator to keep it consistently below 40°F (4°C).
⇒ Submerge sealed food packages in cold water, changing the water every 30 minutes.
⇒ Use the microwave’s defrost setting, rotating food frequently for even thawing.
⇒ Cook smaller items directly from frozen, ensuring they reach safe internal temperatures.
⇒ Always separate raw meat, poultry, and seafood during thawing to prevent cross-contamination.

5. Poor Personal Hygiene
Poor personal hygiene includes failure to wash hands thoroughly and frequently, neglecting to wear clean clothing or proper hair restraints resulting in physical contaminants like hair or dirt ending up in food, and lapses, such as touching the face, hair, or body, which can introduce contaminants into food. 

How to Avoid?

⇒ It is imperative for food handlers to prioritize hygiene by washing hands regularly with soap and warm water, wearing clean attire, and following appropriate hygiene.
⇒ Food workers should stay home when sick and for at least 24-48 hours after symptoms stop. Symptoms include but are not limited to diarrhea, fever, and sore throat.
⇒ Discourage employees from touching their face, hair, or body while handling food.
⇒ Provide hand sanitizer stations for easy access to hand hygiene. 

6. Inadequate Cleaning and Sanitizing
Without proper cleaning and sanitization, the buildup of pathogens can take place, persist, and transfer to food from food preparation surfaces, utensils, and equipment, compromising the quality and integrity of food products. Addressing this mistake requires rigorous adherence to cleaning schedules, utilizing appropriate sanitizing agents, and implementing comprehensive cleaning and sanitizing protocols to ensure proper hygiene practices are consistently followed in food-handling environments.

How to Avoid?
⇒ Clean surfaces with hot, soapy water before sanitizing.
⇒ Use approved sanitizers and follow manufacturer instructions for proper dilution and contact time.
⇒ Establish a regular cleaning schedule and ensure that all areas of the kitchen are cleaned thoroughly.
⇒ Keep food service equipment and surfaces clean using proper washing and sanitizing procedures.