Food Safety Myths: What You Think You Know Could Be Wrong
Food safety is something we deal with every day, whether we are preparing a meal at home or operating a busy restaurant. Unfortunately, there are many food safety myths that have been passed down over the years.
Some of these myths may seem harmless, but believing the wrong information can increase the risk of foodborne illness.
Let's take a look at some common food safety myths and the facts behind them.
Myth #1: “If Food Looks and Smells Fine, It’s Safe to Eat.”
FALSE.
You cannot always see, smell, or taste harmful bacteria. Food can look perfectly normal while still containing pathogens that can cause foodborne illness.
That's why proper temperature control, storage, cooking, cooling, and handling procedures are so important.
Remember: When it comes to food safety, you can't rely on your senses alone.
Myth #2: “You Can Tell When Chicken Is Done by Looking at It.”
FALSE.
Color is not a reliable way to determine whether food has reached a safe cooking temperature.
The safest way to determine whether potentially hazardous food has been cooked properly is to use a calibrated food thermometer.
Always check the internal temperature according to the applicable food safety requirements.
Myth #3: “You Don't Need to Wash Your Hands If You Wear Gloves.”
FALSE.
Gloves are not a substitute for proper handwashing.
Hands should be washed before putting on gloves and whenever required during food preparation. Gloves can become contaminated just like hands can.
Food workers should also change gloves when they become contaminated, damaged, or when changing tasks requires it.
Clean hands come first. Gloves are an additional barrier—not a replacement for handwashing.
Myth #4: “If You Cook Food Again, It Will Always Make It Safe.”
FALSE.
Cooking can destroy many harmful microorganisms, but food safety involves much more than simply cooking food.
Improper handling, contamination, temperature abuse, and poor storage practices can all create food safety risks.
Some hazards may not be eliminated simply by reheating or recooking food.
Proper food handling should be practiced before, during, and after cooking.
Myth #5: “Hot Food Can Sit Out for Hours.”
FALSE.
Time and temperature control are critical parts of food safety.
Foods that require temperature control need to be maintained at the proper hot or cold holding temperatures, or handled using an approved procedure when operating without temperature control.
Leaving food in unsafe temperatures for too long can allow bacteria to multiply rapidly.
Don't guess—use a thermometer and follow your food safety procedures.
Myth #6: “Washing Raw Chicken Removes Bacteria.”
FALSE.
Washing raw poultry can actually spread bacteria around your kitchen through splashing water and contaminated surfaces.
Instead of washing raw chicken, focus on preventing cross-contamination and cooking poultry properly.
Clean and sanitize food-contact surfaces after preparing raw animal foods.
Myth #7: “You Only Need Food Safety Training If You're New to the Industry.”
FALSE.
Food safety training is valuable for experienced food professionals as well as people entering the industry.
Regulations, procedures, equipment, menus, and best practices can change. Regular training helps keep employees and managers informed and prepared.
A strong food safety culture starts with continuous education and accountability.
Myth #8: “Cross-Contamination Only Happens With Raw Meat.”
FALSE.
Cross-contamination can happen in many ways.
Bacteria and other contaminants can be transferred through:
Hands
Gloves
Cutting boards
Knives
Utensils
Equipment
Food containers
Cleaning cloths
Improper storage
Contaminated food
Preventing cross-contamination requires attention throughout the entire food preparation process.
Don't Let Food Safety Myths Put Your Business at Risk
Food safety isn't about memorizing a few rules. It's about developing good habits and creating a culture where everyone understands their responsibility.
Proper handwashing, temperature control, cooking, cooling, storage, cleaning, sanitizing, and preventing cross-contamination all play an important role in protecting your customers.
When in doubt, don't guess. Check your procedures, consult reliable food safety resources, and make sure your staff receives proper training.
Need Food Safety Training?
Westchester Food Safety Can Help.
At Westchester Food Safety, we provide professional food safety training and certification for restaurants, food establishments, managers, and food service employees.
We offer:
ServSafe Food Protection Manager Certification
ServSafe Manager Classes & Exams
Food Handler Training
Customized Food Safety Training
On-site training for food establishments
Training for both new and experienced food service professionals
Our goal is simple: give food service professionals the knowledge and confidence they need to operate safely and successfully.
Whether you are looking for ServSafe certification, employee food handler training, or customized food safety education for your establishment, Westchester Food Safety is here to help.
Protect Your Customers. Protect Your Business. Know Your Food Safety.
Contact Westchester Food Safety today to learn more about our classes and training programs.
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