With so much information online, it can be challenging to separate food safety myths from facts—even for those handling food in a professional setting.
This blog will debunk ten of the most common food safety myths and explain how Food Handler Training can equip you with the knowledge to ensure safe food practices.
- Food poisoning Is just an upset stomach
- It’s OK to thaw frozen food at room temperature
- Dried foods aren’t high-risk foods
- If it looks and smells fine, it’s safe to eat
- If you remove the mold, the rest of the food will be safe to eat
- Cooked food can’t cause foodborne illness
- Raw chicken needs to be washed before cooking
- Vegans can’t get food poisoning
- Food needs to cool completely before it goes in the refrigerator
- The 5-second rule
1. Food poisoning Is just an upset stomach
The symptoms of food poisoning can vary, but usually include one or more of the following:
- diarrhea
- fever
- nausea
- stomach cramps
- vomiting
Food poisoning normally results in mild symptoms, lasting no longer than a day or two. However, in extreme cases it can cause hospitalization or even death. Some people are more likely to develop severe symptoms than others, with high-risk groups including young children, pregnant women, the elderly and those with compromised immune systems.
Pregnant women, in particular, face a greater risk of contracting listeriosis, a serious infection caused by the Listeria bacterium, which can lead to complications such as miscarriage, stillbirth, preterm birth, infant mortality, blood poisoning or brain infections.
Thankfully this is rare, but with more than 48 million cases of foodborne illnesses reported each year in the United States, a few simple actions taken by food businesses can make a big difference when it comes to protecting public health. This starts with professional Food Handler Training.
2. It’s OK to thaw frozen food at room temperature
Surprisingly, this myth is still widely accepted by society. To be clear, frozen food should never be thawed at room temperature or in warm water.
High-risk foods must be kept out of the Temperature Danger Zone (40°F–140°F), as this is the temperature range in which dangerous bacteria multiply quickly. Freezing doesn’t actually kill bacteria (another myth), which means that as food thaws, bacteria can reawaken and begin to multiply once again.
The safest way to thaw frozen food is in the refrigerator.
3. Dried foods aren’t high-risk foods
Bacteria needs the following conditions to grow:
- food (high in protein)
- low acidity
- moisture
Adding water to dried foods (e.g. beans, chickpeas, lentils, pasta and rice) during the cooking process gives bacteria the missing ingredient they need in order to grow. If these foods then remain in the Temperature Danger Zone for too long, bacteria levels will increase to the point where foodborne illness is a very real possibility.
In addition to this, uncooked rice may contain Bacillus Cereus spores, which can’t be destroyed through cooking. Unless rice is refrigerated immediately after cooling, these spores can become bacteria and start multiplying rapidly.
4. If it looks and smells fine, it’s safe to eat
It’s easy to tell when food has become spoiled by bacteria, molds or yeasts as these microorganisms generally impact the texture, flavor and smell of food. However, pathogens don't typically cause changes in the food that would indicate spoilage and are odorless and tasteless, making it much more difficult to identify contamination.
Pathogens are disease-causing microorganisms like bacteria, viruses, parasites and some types of mold. The most common foodborne pathogens in the United States are Campylobacter, E. coli, Listeria, Norovirus and Salmonella.
It is important to refer to "use by" and "best before" dates on food items to ensure they are safe for consumption prior to preparation. This will help you to be aware of the potential presence of bacteria or pathogens that may have grown to unsafe levels.
5. If you remove the mold, the rest of the food will be safe to eat
Many people believe that if you cut or scrape the mold away, the rest of the food is safe to eat. However, the colorful patches of mold you see on the surface are actually just the tip of the iceberg.
Like plants, molds produce thread-like roots that extend deep into the food. The majority of molds found on food are harmless, but some will produce mycotoxins, which are toxic to humans and can cause serious illness.
Foods that are most at risk include:
- grains, peanuts, nuts and pulses (several mycotoxin types)
- milk and milk products (aflatoxin)
Aflatoxins are considered to be extremely potent and have even been linked to long-term health issues like cancer and immune system deficiencies.
6. Cooked food can’t cause foodborne illness
Although it’s true that properly cooked food is unlikely to cause food poisoning, there’s a chance that it can become contaminated after cooking, making it unsafe to eat.
This can happen if:
- food is stored incorrectly
- food is prepared on a contaminated surface or using contaminated equipment
- Food Handlers fail to practice good personal hygiene
- Food Handlers fail to prevent cross-contamination due to a lack of food safety training
Additionally, certain bacteria, such as Staphylococcus aureus, produce toxins that are resistant to heat. Cooking only kills the bacteria, meaning that the associated toxins remain in the food and can cause foodborne illness.
7. Raw chicken needs to be washed before cooking
Many people still insist on rinsing raw chicken before cooking it. This is not recommended at all as it doesn’t remove bacteria and actually increases the risk of food poisoning.
The splashing caused when rinsing raw chicken under a tap will cause bacteria to spread on to hands, food preparation surfaces, utensils and cooking equipment. Contaminated water droplets can travel more than 50cm in all directions, which significantly increases the risk of cross-contamination within your kitchen.
8. Vegans can’t get food poisoning
Food poisoning can impact anyone, including those who choose not to eat animal products. Most people associate food-related illnesses with meat, poultry, eggs and seafood, but plant-based foods can also become contaminated with bacteria, viruses, parasites and naturally-occurring toxins.
Additionally, many vegan-friendly foods such as tofu, are typically served raw or lightly cooked, which means they aren’t subjected to the high temperatures required to kill bacteria during the cooking process. A number of vegan-friendly alternatives to animal products are also high in plant-based protein and contain moisture, which makes them an ideal place for bacteria to grow if not stored and prepared properly.
Vegans are also just as likely as anyone else to suffer food poisoning as a result of cross-contamination.
9. Food needs to cool completely before it goes in the refrigerator
It’s true that putting hot food in the refrigerator can cause the overall temperature to rise, impacting the safety of food already being stored in there. However, waiting for hot food to cool to room temperature before refrigeration gives bacteria time to grow while the food remains in the Temperature Danger Zone.
The safest way to cool down cooked food is to place it in a shallow container and refrigerate it as soon as it’s stopped steaming. It’s also important to avoid overstocking the refrigerator so that cool air can circulate effectively.
10. The 5-second rule
This myth is an all-time classic. It’s based on the belief that if you drop food on the floor and pick it up again within five seconds, it’s still safe to eat. Unfortunately, this simply isn’t the case. If food comes into contact with surface bacteria, contamination will occur almost immediately.
As a result, it is recommended that food items that are dropped on the floor are disposed of immediately.
Why Food Handler Training is Essential for Food Safety
Food businesses in particular must take food safety very seriously because their actions can impact the health of many people.
If someone gets sick from their own cooking, it is likely that they and their immediate family are the only ones that have to deal with the consequences. However, if a food business makes a mistake, it can make customers sick, lead to legal issues and damage the reputation of both the business and its employees.
It’s important that Food Handlers understand food safety hazards and how to manage them, which is why training should be made a priority for any food business. The Userve Food Handler Training Program covers essential topics including personal hygiene, food contamination, food storage, temperature control, food thermometers and serving food safely.
After completing this training, Food Handlers will be in a better position to reduce the risk of foodborne illnesses, increase consumer confidence and ensure compliance with food safety laws and regulations.
Several states, including California, Illinois and Texas, impose legislation requiring food handlers to gain certification (Food Handler Card) by successfully completing a training program approved by the ANSI National Accreditation Board (ANAB). The Userve Food Handler Training Program is ANAB-approved, ensuring compliance with legislation in the relevant states.
The Userve Food Handler Training Program offers a fast, convenient route to obtaining your Food Handler Card. Follow the link below or get in touch to find out more about the Food Handler Training available in your state.
